Recipe by: dianna@mips.com (Dianna Vosburg Consultant) In a medium saucepan, bring 5 cm of water to a simmer and remove from heat. Cut butter into 3 cm pieces and put into a heatproof bowl with the chocolate. Set the bowl over the hot water and stir until smooth. Cool slightly. Whisk in the eggs and liqueur, then stir in the flour, sugar, and espresso. Chop and stir half C. of the pecans into the batter. Adjust oven rack to middle position and heat oven to 180ºC . Line two mini-muffin tins (each with dozen cups) with paper muffin cups. Spoon batter into cups, filling them three-quarters full and placing a pecan half in the center of each cup of batter. Bake until batter is set and a toothpick inserted into the centers comes out clean, about 20 minutes. Cool 2-3 minutes in muffin tins, then transfer each piece to a wire rack. (can store in an airtight container for three days or freeze up to 1 month.) May be served in the paper cups, or removed from papers before serving. ----