Put chocolate chips in a microwave-safe bowl and melt it by heating it in the microwave in 30-second increments, stirring in between, until chocolate is smooth and melted.
Stir pecans into the melted chocolate
Line a 12 cup mini muffin pan with aluminum liners
Fill each cup with the melted chocolate
Top each chocolate-filled cup with berries, pressing them into the chocolate so they are partly submerged
With a spoon, drizzle any remaining chocolate over the berries
Refrigerate 15 minutes or until chocolate is firm
Store the chocolates in an airtight container in the fridge up to 3 days
Notes
Aluminum liners work better than paper liners for making these chocolates since they are heavier, which makes them easier to fill.