In a medium bowl, break up chocolate into small pieces and add salt.
Pour the cream into a small saucepan and bring to the boil. Turn off heat and rest for 1 minute so as to not scorch the chocolate. Pour cream over chocolate and stir until the chocolate melts completely.
Slowly pour the avocado oil into the chocolate ganache, mixing all the while to ensure the chocolate is incorporated and the mixture turns thick and glossy. Chill for at least 1 hour or until able to shape.
Remove from fridge and shape into small bowls. Roll into chopped pistachios or cocoa. Refrigerate until ready to serve.