Coarsely chop both chocolates and place in a heatproof bowl. Heat the heavy cream in a small saucepan over medium-high heat until it just begins to boil. Immediately pour the hot cream over the chocolate. Let stand 5–10 minutes.

Whisk gently in one direction until smooth, shiny, and thick. Cover and refrigerate for about 1 hour, until firm but pipeable.

Lay out pecan halves in matching pairs, flat sides facing up.

Transfer ganache to a piping bag. Snip a tiny hole at the tip. Pipe a small, dime-sized dot of ganache onto the flat side of one pecan half. Press the second half on top to form a football shape. Chill assembled footballs for 5–10 minutes to set.

Melt white chocolate in the microwave in 30-second intervals, stirring between each. Pipe football laces on top using a very small piping tip or snipped corner.

Let set completely. Store in an airtight container for up to 5 days.