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Step 1
Melt dark chocolate chips in a double boiler. Set aside to cool to almost room temperature.
Step 2
Place the cream cheese in a mixer & beat until creamy.
Step 3
Blend in melted chocolate.
Step 4
Transfer to an airtight container & refrigerate until firm. (at least 2 hours)
Step 5
Shape into balls, scooping with a melon baller works well.
Step 6
Roll in chopped pistachios to coat.
Step 7
Return to the baking sheet. Refrigerate on the lined baking sheet for at least 1 hour to firm up.
Step 8
Store in a tightly covered container in the refrigerator.