1 c. heavy or whipping cream
2 (10 oz.) pkgs. mint semi sweet chocolate pieces
1/4 c. chopped Pistachio nuts
2 tbsp. unsweetened cocoa

In a 3 quart sauce pan over medium heat, heat cream to boiling. remove sauce pan from heat and stir in chocolate pieces until smooth. Pour chocolate mixture into a 13 x 9 inch baking pan, cover and refrigerate until cool and firm enough to shape, about 2 hours. Working quickly, shape chocolate into balls using your hands. Roll half of the balls into the pistachio nuts and half into the cocoa. Refrigerate until ready to serve.