1. Place chocolate in medium bowl. In small saucepan, bring half-and-half to a simmer over medium heat. Remove from heat and add tea bags. Allow to steep 5 minutes.
2. Gently squeeze tea bags over half-and-half to extract extra flavor, and discard. Return to a simmer and then pour over chocolate. Stir to combine. Place bowl in freezer and chill until set, about 10 minutes, stirring every 2 minutes. When mixture hardens, scoop out 2 teaspoons and roll in palms to form 1" ball. Repeat with remaining chocolate mixture.
3. Place cocoa in shallow dish. Roll balls in cocoa to coat. Shake off excess. Serve or store in airtight container in refrigerator up to 2 weeks.