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1. Mix together the flour, cocoa, sugar, salt, and baking soda.
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2. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.
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3. Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter.
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4. Grease your aebleskiver pan with a spray dispenser or with butter (spray your pan again as needed). Heat the pan over medium heat. Fill each cup about two-thirds full with batter.
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5. Cook for 1 to 1 1/2 minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove to a plate.
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Fill the pastries with sweetened whipped cream with a tube or star tip on your decorating set or with the nozzle of an aerosol can of whipped cream. Roll the pastries in powdered sugar.
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Or you can fill them with peanut butter sweetened with honey, red raspberry preserves, etc. Or you can fill the pan 1/3 of the way with batter then add a mini marshmallow or whatever fillings you want, then cover with additional 1/3 portion batter.
