In a small bowl, whisk the eggs yolks with the maple syrup. Set aside.
Whisk together in a medium saucepan the cream, whole milk, salt, and brown sugar. Cook over low to medium low heat stirring constantly, until the mixture boils. Lower heat to low.
Add the white chocolate chips and stir until they have melted. Pour approximately 1/3 of the milk/cream mixture into the egg yolk, stirring continuously. Pour the mixture back into the saucepan and continue cooking over low heat for about 1 1/2 to 2 minutes and until the mixture begins to thicken and will coat the back of a wooden spoon. Remove from the burner.
Add in the Cognac and the vanilla and stir completely. Pass the cream mixture through a sieve into a bowl.
Spoon or pour into small glassware or ramekins and cover with cellophane. Cool on the counter. Then move to the refrigerator and chill for a minimum of 4 hours.
When ready to serve, heat the hot fudge and pour a layer over the chocolate if desired. Add a dollop or piping of sweetened whipped cream and dark chocolate shavings on the top.
