Heat 2 cups of water in a small saucepan over medium heat. Place a small metal bowl on top of the saucepan, making sure not to let it touch the water.  Add the milk chocolate and brewed coffee and stir until it is just melted.  Remove from heat.

Stir in half of the toasted pecans mixing well.  Add in the sweetened
condensed milk and Bailey's Irish Cream and stir until the mixture
begins to harden.  Form into a ball and place in the refrigerator for 5
minutes.

Remove the ganache from the refrigerator and form into 1 inch balls. 
Place the balls on a cookie sheet and place in the freezer for 15
minutes.

Meanwhile return the saucepan of water to medium high heat with a metal
bowl on top.  Add in half of the bittersweet chocolate and stir until
melted.  Remove from heat and stir in the remaining chocolate. 

Remove the ganache balls from the freezer and dip in tempered chocolate.  Place
each on a sheet of waxed paper and sprinkle with remaining toasted
pecans.

Allow the chocolate on the truffles to harden then enjoy.