Pre-heat the oven to 350 degrees F.

In a large bowl, using a hand or stand mixer, cream the butter until smooth. Stir in the melted chocolate and blend well.

Add the 2/3 cup of confectioner's sugar, egg yolk, and vanilla extract and stir until combined. Stir in the flour and salt until smooth.

Add the pecans and stir until combined. Cover and refrigerate the dough for at least 1 to 2 hours or until it is firm enough to roll into balls.

Using a small cookie scoop form the dough into 1-inch balls. Place the balls on two parchment lined baking sheets, leaving about 1 inch between them. Bake for 10 to 12 minutes or until the tops of the cookies are set. Cool on the baking sheets for about 3 minutes. Repeat until all the dough has been used.

Meanwhile, sift together the 3/4 cup confectioner's sugar and cocoa powder in a shallow bowl. Carefully dip the warm cookies into the dust, or throw them in the mud, to coat.

Cool the cookies completely on a wire rack. Roll again in the cocoa-confectioner's sugar dust.