- Line an 8-inch (20-cm) springform pan with parchment paper.
- In a bowl placed over a pot of simmering water, melt the chocolate with the butter and honey. Remove from the bowl from the pot. Add the potato chips and stir to coat with the chocolate. Spread the crust in the bottom of the springform pan. Refrigerate.
- In a small saucepan over low heat, gently heat the chocolate, 1/2 cup (125 ml) of the cream and the honey until the chocolate has melted. Remove from the heat. Add the egg yolks and butter, whisking constantly until the butter has melted. Let cool to room temperature.
- In a bowl, beat the remaining cream with an electric mixer until stiff peaks form. Using a spatula, fold it into the chocolate mixture, without mixing too much, in order to create a marbled effect. Spread onto the crust. Refrigerate for 4 hours.