Place ghee and coconut cream in a small saucepan over low heat. Let it come just to a boil (ghee should be melted), then remove from heat and pour over 1/2 cup of chocolate chips.
Allow to sit for 2 minutes, then stir gently until combined and smooth. Place the bowl in the refrigerator to chill.
For the Chocolate Coating
Place remaining chocolate chips in a 1 quart canning jar. In a small sauce pan with 2-3 inches of water, place the canning jar of chocolate chips and bring the water to a simmer over medium heat (kind of like a double boiler)
Stirring occasionally, heat until chocolate is melted.
Place a small amount of chocolate in each heart, the carefully spread it up the sides (I use a small rubber spatula) Chill in refrigerator until firm.
Once the chocolate coating is firm, fill 3/4 full with the chocolate ganache.
Fill each of the hearts the rest of the way with melted chocolate then chill until completely set.
Carefully POP each heart out of the mold and store in a plastic container or bag. We prefer to keep ours in the freezer for a frozen treat.
*I recommend brown butter ghee, but regular ghee or coconut oil will work as well.**Fleur de sel is a high quality, gourmet flaked sea salt. Any sea salt can be used.