In a small saucepan, heat the cream until it just begins to bubble. Remove from the heat and stir through the chocolate until it has melted and formed a smooth and consistent ganache.
Stir through the frangelico and cover with cling wrap. Place into the fridge for 2 hours, stirring every 30 minutes.
Using 2 teaspoons create a 2 teaspoon sized ball of truffle mixture. Shape into a round ball and drop half into the cocoa powder and half into the pistachio coating. Roll again with your hands to form a round ball and then place onto a flat tray and then back into the fridge.
