1 c. butter, softened
2 c. powdered sugar, sifted
3 eggs, separated
3 (1 oz.) sq. unsweetened chocolate, melted
1 tsp. vanilla extract or vanilla butter and nut extract
1 c. pecans, coarsely chopped and toasted in 350 degree oven for 5 minutes and cooled

Cream butter; gradually add powdered sugar, beating well. Add egg yolks and chocolate; beat until smooth. Stir in vanilla and pecans. Beat egg whites (at room temperature) until stiff peaks form. Fold into chocolate mixture. Spoon into paper cup-lined muffin tins. Freeze. Makes approximately 12 servings.