1 pkg. (11 1/2 oz.) milk chocolate chips
1/4 c. sour cream
2 1/2 tbsp. mint flavored liqueur

Melt over hot (not boiling) water chips. Remove from heat. Add sour cream; blend well. Stir in mint flavored liqueur. Transfer to small bowl. Chill until thick (about 1/2 hour).

Fill pastry bag fitted with decorative tip; pipe 1 inch candies onto foil lined cookie sheets. Refrigerate until ready to serve. Makes about 3 1/2 dozen candies.