1. Bring a double boiler bottom filled with water (or saucepan) to a boil, then remove from heat.
2. In double boiler top (or bowl that fits inside saucepan) put the chocolate chips and heavy cream and start stirring immediately, continuing to stir until mixture is smooth and melted totally.
3. Remove the pot from the hot water and add pecan halves, stirring until coated.
4. Cover a baking sheet with parchment paper.
5. Using a slotted spoon, scoop the pecans out of the pan and place them carefully on the baking sheet, separating them as you go into a single layer.
6. Place the pecans in the refrigerator for about 8 to 10 minutes to help the chocolate harden faster. These won't be as hard-coated as they would be without using the cream, but ganache (the cream and chocolate mix) is supposed to be softer. The cream also makes the semi-sweet chocolate less bitter. Keep covered and refrigerated for best results.
Ganache is a softer form of chocolate, so if you want the coating to harden up a bit more, just use less heavy cream. But the cream gives the chocolate a nice, smooth and sweeter taste. You can also coat honey roasted pecans for even more sweetness, or salt the pecans for that nice sweet and salty taste we love. Enjoy!