In a saucepan, gently warm the heavy whipping cream over medium heat until it starts to bubble around the edges. Remove from the heat source.

Stir in the chopped dark chocolate and margarine, allowing them to sit for about 3 minutes to soften. Mix until the mixture is silky and uniform.

Blend in the confectioners' sugar, almond extract, and sea salt until everything is well incorporated.

Carefully fold in the chopped pistachios, making sure they are evenly mixed throughout the chocolate blend.

Transfer the mixture into a spherical mold or a bowl lined with parchment paper, smoothing the top with a spatula for an even finish.

Cover the mold with a lid or plastic wrap and place it in the refrigerator for a minimum of 4 hours, or until it has completely set.

Once firm, gently release the sphere from the mold or bowl. Decorate the exterior with chocolate shavings for an elegant touch.

Cut into wedges and serve chilled, optionally garnishing with extra chopped pistachios for added crunch.