Irish Cream Chocolates

Pour the whipping cream and Irish cream liqueur into a medium bowl and whisk together until combined.

Place the semi-sweet chocolate chips in a heatproof bowl over simmering water (double boiler method), stirring occasionally until fully melted and smooth.

Remove the melted chocolate from heat and let cool slightly for about 2 minutes, then stir in the cream mixture until well incorporated.

Fold the pecan pieces into the chocolate mixture until evenly coated.

Spoon the chocolate-pecan mixture onto a parchment-lined baking sheet in individual mounds or clusters, spacing them about 1 inch apart.

Refrigerate for at least 30 minutes until the chocolates are firm and set before serving or storing in an airtight container.