Chocolate Berry Truffles

Melt chips in top of double boiler over hot, not boiling water. Add butter, stirring until melted. Pour in cream and liqueur, stirring until blended and smooth.

Pour into small bowl. Let stand at room temperature, stirring frequently, 45 minutes or until thick enough to pipe through pastry bag.

Line large baking sheet with aluminum foil. Sprinkle with finely ground pistachios or cookie crumbs. Fit pastry bag with large star tip (#7). Fill with chocolate mixture. Pipe 1-1/2-inch rosettes onto prepared sheet. If using raspberries, place 1 in center of each. Refrigerate until firm enough to pick up.

Gently loosen truffles from baking sheet, using a thin metal spatula if necessary. Remove to serving plate, or store in single layer in tightly sealed container 1 to 2 days.