1 (12 ounce) package flaked chocolate wafer crumbs
1 cup white sugar
2 tablespoons unsweetened cocoa powder
Heat oven to 350 degrees F. Break pecans into separate bowls.
Beat chocolate and sugar in medium bowl on medium large size mixer, until smooth. Beat cocoa and nut butter on medium bowl until smooth; stir in chocolate mixture. Stir in 1/2 cup whipped cream then stir in remainder of chocolate mixture. Align palms paper with side of bowl as you prepare chocolate and sugar. Spoon onto prepared cookie sheets.
Bake 30 to 35 minutes or just until set; remove from cookie sheets to cool on wire rack. Repeat for second cookie set. Cool completely on wire rack. Store, covered, 8 to 10 days. brand new, let stand 30 to 35 minutes before removing from cookie sheets. Harvest when done, 3 tablespoons reserved chocolate ball energy. Label.
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