Prepare the salted caramel mixture and make sure it's had enough time in the fridge to solidify – this will help the layers stay separate when combining with the chocolate in later steps.
2
Place coconut cream and chocolate in a microwave-proof bowl and heat in 30-second increments until both blend together when stirred.
3
Add a small spoonful into a chocolate mould (or cupcake/patty liner) and rotate the mould until the chocolate coats the inside walls of the mould.
4
Pop in the freezer for 20 minutes.
5
Remove from the freezer and dollop pre-refrigerated salted caramel mixture on top of the chocolate base.
6
Add in more chocolate mixture until the moulds are full.
