Raspberry Truffles

1/2 cup evaporated milk
1/4 cup sugar
1 (11.5 ounce) package milk chocolate chips
1/4 cup seedless raspberry preserves
1/2 teaspoon instant coffee granules
3/4 cup finely chopped toasted almonds (optional)

In a heavy saucepan, combine milk and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill for 1 hour. Roll into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill until firm. Cover and store in the refrigerator.