Black Bottom Hot Chocolate

Fudge 3 cups heavy cream1 1/2 cups sugar 1/4 cup light corn syrup 5 ounces unsweetened chocolate, chopped1-3 teaspoons salt 2 tablespoons pure vanilla extract 1/2 cup unsalted butter Hot chocolate1 1/2cups whole milk 1/4 cup heavy cream 2 tablespoons firmly packed light brown sugar 2 ounces bittersweet chocolate (62 percent), chopped 6 ounces milk chocolate, chopped Whipped cream, for garnishFor the fudge: In a heavy saucepan over medium-low heat, heat the cream and sugar, stirring to dissolve. Add chocolate and stir to combine. Bring the mixture to a boil, then lower to a simmer. It is important to stir frequently to avoid scalding. When the mixture begins to separate, add the vanilla and butter and stir to thoroughly combing. Add salt to taste; it should be slight salt?????????????.Pour one-quarter of the fudge into four demitasse cups and refrigerate until set, about 1 hour.For the hot chocolate: In a saucepan over medium-low heat, bring the milk, cream and brown sugar to a boil. Add the chocolate, turn off the heat and let chocolate steep for about 1 minute. Using an immersion blender, whisk to combine.To serve: Pour the hot chocolate into the fudge-bottomed cups. Top with a dollop of whipped cream and serve immediately with a spoon.Serves four.Chef Mindy Segal, HotChocolate, Chicago in ?Hot Chocolate? by Michael Turback (2005 Ten Speed Press, $9.95)