the oven and cool it on a wire rack.
while the crust is cooling you can make your filling. pour the milk chocolate chips into a glass or metal bowl (not plastic), then chop up your semi-sweet chocolate. the reason you need to chop make it smaller is that you’re going to melt the chocolate by pouring hot liquid on it, so the pieces need to be fairly tiny.
heat the heavy cream on the stove on a low/medium heat until the edges start bubbling, but the cream is not boiling.
as soon as the cream is done, pour it in the bowl, directly over the chopped chocolate. stir the mixture gently, until 