1.   Fold whipped topping into cooled chocolate.

2.   Pour in slightly cooled white chocolate.

3.   Stir pecans and chopped white chocolate into cooled melted chocolate and scrape mixture out onto the prepared cookie sheet.

4.   Stir in cooled chocolate and vanilla, then gradually add egg product and beat at high speed, scraping sides of bowl constantly until light and fluffy.

5.   When through with the cooled chocolate, put a lid on the jar and store in a cupboard, not the refrigerator.

6.   Whisk in cooled chocolate and hazelnut liqueur.