Puncture the bag of chips with the tip of a knife.
Knead with your hands to crumble the chips.

Line the bottom of 8 tartlet molds with parchment paper.

Crust:
Melt the milk chocolate in a double boiler with butter, milk, and honey.
Smooth with a spatula.
Add the crumbled chips.
Mix gently to coat with chocolate dough.
Press the dough into the bottom of the molds using a soup spoon, then refrigerate for 15 minutes.

Chocolate mousse: Melt the chocolate with 200 ml of cream and honey in a double boiler. Mix and smooth with a spatula.
Off the heat, add the egg yolks and butter, and mix well. Let cool.

Whip the remaining 35% cream into whipped cream and fold into the chocolate.
Pour over the crusts, then refrigerate for at least 3 hours.