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.
Steep Earl Grey in hot milk for 10 minutes. Discard tea sachets.
Return to low heat and stir in chocolate, sugar, and salt.Stir until chocolate has completely melted.
MAKE WHIPPED CREAM TOPPING
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.
Divide hot chocolate into two cups and top each with cream topping. Garnish with grated chocolate.