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Temper the chocolate to 122°F.
Coat molds with chocolate and place in fridge to harden.
In a bowl, crush the rice Chex into smaller pieces, but do not pulverize. You want string-like texture, not flour texture.
Add ghee or butter and Chex to a sauce pan on low heat, stirring until Chex is golden.
Add pistachio cream and mix until well combined.
Cool filling so that it doesn't melt the chocolate in your mold.
Add filling to chocolate mold.
Top with more melted chocolate and cool completely in the fridge until the chocolate is completely hard to the touch.