Chocolate Raspberry Bonbons

Combine wafer crumbs, sugar, almonds, and cocoa in mixing bowl. Heat butter and raspberry preserves until butter melts. Blend butter mixture into crumb mixture; add raspberry liqueur. Chill for about 1 hour, then shape into 1-inch balls. Roll balls in grated chocolate.

Makes about 20.

May be stored in an airtight container for up to 2 weeks.

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