Step 1

Heat milk and heavy cream. In a saucepan, simmer milk and 1/2 cup heavy cream on low heat until small bubbles form along the sides of the pan. Take off heat.

Step 2

Steep Earl Grey in hot milk for 10 minutes. Discard tea sachets.

Step 3

Return to low heat and stir in chocolate, sugar, and salt.Stir until chocolate has completely melted.

Step 4

Whip together heavy cream and sugar.Combine 1/3 heavy cream and 1/2 teaspoon sugar in a tall cup. Whisk using a handheld milk frother until cream thickens. It should take seconds. Stop before stiff peaks form.

Step 5

Divide hot chocolate into two cups and top each with cream topping. Garnish with grated chocolate.