Conventional method: Stirring constantly, heat chocolate, Irish cream liqueur and whipping cream in a double boiler over medium heat until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans.

Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.

Microwave method: Place chocolate, Irish cream liqueur and whipping cream in microwave-safe dish; cover with paper towel or wax paper. Cook on medium (50 percent power), turning bowl half turn and stirring 2 times until chocolate is melted and mixture is smooth, about 2 to 2.5 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour. Remove from wax paper and store in airtight container.

Makes 20 to 24 candies.