Infuse tea and cream overnight.
Heat the cream.
Combine with melted chocolate and gelatin.
Strain the tea out.
Fold in the whipped cream just before the mousse sets.
Whip egg white with sugar A to soft peaks.
Whip egg yolk and sugar B until light in colour.
Add cocoa powder and butter.
Spread out on silpads at 1cm thick.
Bake at 180 ºC for 8-10 minutes.