In a medium saucepan, combine milk, heavy cream, egg yolks, granulated sugar and salt. Whisk to combine and add tea bags. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

Add chocolate to a blender.

Remove tea bags from the milk mixture and pour the hot liquid over the chocolate in the blender. Blend until smooth.

Divide the chocolate mixture between 6 servings cups (you can use ramekins or mini mason jars here). Refrigerate for two hours before serving.