In a large bowl, break the Pandoro into small pieces and crumble it up with your hands.

Using a spoon, mix in the heavy cream a little at a time, until the mixtures becomes soft and stays together like a dough.

Using a tablespoon or small cookie scoop, make walnut-sized balls of dough, and roll them into the cocoa powder.

Put the chocolate chips in a small bowl, and melt in the microwave in 20 second intervals until smooth and creamy.

Spoon a little bit of the chocolate on each truffle, and top with the chopped pistachios.

Refrigerate for at least 15 minutes, and keep in fridge until ready to serve.