Gee Estate Irish Cream Chocolates

Pour the whipping cream into a small saucepan and heat over medium heat until it just begins to simmer, then immediately remove from heat. Do not allow it to boil.

Add the semisweet chocolate chips to the hot cream and let them sit undisturbed for 2 minutes to soften. Stir slowly and steadily until the mixture is completely smooth and glossy.

Stir in the Irish cream liqueur until fully incorporated into the ganache. Fold in the pecan pieces, distributing them evenly throughout the mixture.

Pour the ganache into a shallow dish or pan lined with parchment paper and spread it into an even layer. Refrigerate until the ganache is firm enough to scoop and shape.

Using a small melon baller or spoon, scoop portions of the chilled ganache and roll them between your palms into small balls. Place the formed centers on a parchment-lined baking sheet and return to the refrigerator.

Melt the remaining semisweet chocolate chips in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat and allow the chocolate to cool slightly to about 90°F before dipping.

Using a fork or dipping tool, submerge each ganache center into the melted chocolate, tap off any excess, and place the coated chocolate onto the parchment-lined baking sheet. Work quickly to prevent the ganache centers from warming.

Allow the enrobed chocolates to set at room temperature or in the refrigerator until the shell is completely firm and glossy. Store in an airtight container in a cool place.