Place the milk, salt and tea bags in a small pot. Bring to a simmer
, then remove from the heat and steep
for at least 30 minutes.
in ice water until soft. Bring the milk back to a boil, and then remove from the heat. Remove the tea
bags and discard; add the gelatin to the milk
, stirring until dissolved. Place the chocolate in a medium bowl. Pour the hot milk over the chocolate
, and stir until completely melted. Cool to room temperature.
Using an electric hand mixer
, whip the cream to soft peaks, and fold into the chocolate. Pour the pudding
into desired serving container and chill to set, at least 4 hours.