Heat milk until hot but not boiling. Remove from heat and steep with tea for few minutes to infuse flavour. Strain leaving only a little of residual tea. Set aside
Simmer chocolate, cream and sugar in a large bowl over a saucepan of water. Once chocolate is melted and sugar is dissolved, blend in the milk and yolks. Stir
Pour in to small cups, cover in plastic wrap. Bake in a tray with water deep enough to cover bottom half of the cups. Pierce the wrap to prevent sweating
Bake until just set (50 minutes). Refrigerate
Top with crumbled chocolate-coated honeycomb and serve
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