Chocolate Pecan Clouds Food

CHOCOLATE CLOUDS

Steps:

• Heat oven to 300º.
• Cover cookie sheet with parchment paper or foil.
• In large bowl, beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips.
• Drop by heaping tablespoons onto prepared cookie sheet.
• Bake 35 to 45 minute or just until dry. Cool slightly; peel paper from cookies. Store, covered, at room temperature.
• Makes 30 cookies.

CHOCOLATE COVERED PECANS

Steps:

• Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
• Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.