Put chocolate chips in bowl and microwave 1 to 2 minutes on high, stirring every 30 seconds until melted. Stir in cour cream and raspberry brandy. Refrigerate until firm (1 to 2 hours). Shape rounded teaspoonfuls of chocolate into balls. Roll in chopped nuts. Store in refrigerator.
Ingredients
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1 package chocolate chips (6 oz pkg)
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1/2 cup sour cream
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2 tablespoons raspberry brandy
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3/4 cup finely chopped pistachios
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