Preparation:
Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur or extract. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. 12 candie:chocolate:mint: |
