In a pot combine the heavy cream, sugar, vanilla extract and salt. Over medium heat, bring the cream to a simmer.

Count out your gelatin sheets and place in very cold water for the gelatin to bloom.

Chop the chocolates and set aside in a bowl.

When the cream comes to the simmer temper the hot liquid into the chopped chocolate stirring until the chocolate is completely melted. Stir the melted chocolate into the pot. Bring the cream back up to a light simmer and stir in your bloomed gelatin. Once the gelatin is dissolved strain the base through a chinois. Place the base in an ice bath to chill.

When the base has thickened, portion out the chilled pudding into whatever container you want and let chill and set up. This can be a minimum of 30 minutes to 2 hours, depending on the time you have.

In a saucepan combine cream, corn syrup, and vanilla extract and bring to a simmer. Chop the chocolate and set aside in a bowl. Temper the hot liquid over the chopped chocolate and stir until the mixture is all combined and shiny. Add the Scotch, to taste, and a pinch of salt. Set in the refrigerator.

Preheat your oven to 350 degrees F. Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper.

Cut the butter into small dice, set aside and leave at room temperature. Chop chocolate and set aside. In a saucepan combine the water and sugar. Cook until the sugar has dissolved.

In your stand mixer bowl put your chopped chocolate and pour the hot sugar over it. With the paddle attachment on a medium-slow speed let mix until combined. Slowly add in the diced butter being sure that all has dissolved completely. Slowly add the eggs to the chocolate mixture until combined. Stir in the alcohol, and a pinch of salt. Pour the batter into the pan. Bake in the oven for 5 minutes, turn the pan and bake for another 5 to 8 minutes.

When the fudge is done it will have a crust on top and will not jiggle anymore.

Combine milk, cream, vanilla extract, and liquid glucose. Combine 1/2 the amount of sugar and the cocoa powder, mix together into a bowl, stir into the pot of cream and bring to a simmer.

Chop the chocolate and set aside in a bowl. Once the cream mixture is at a simmer temper the hot liquid into the chopped chocolate continue stirring until completely melted. Stir the melted chocolate into the pot. Bring the hot cream back up to a simmer. Combine your yolks and the remaining amount of sugar in a bowl and whisk until well combined. Temper you egg mixture into the hot liquid cook the ice cream base cook until it coats the back of the spoon. Strain through a chinois. Add a pinch of salt. Put into a water bath to chill.

When the base is cold pour into the ice cream machine and spin.

To make the "chip" melt down a 1/2 cup to 1 cup of pate a glace brun. When the ice cream is coming out of the machine drizzle the glace into it, it will solidify on contact and give you a more delicate "chip" effect.

Layer in a glass bowl the chocolate pudding, smoked ganache, bittersweet chip ice cream and fudge. Garnish with whipped cream.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.