Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water and astir until the chocolate is melted and smooth.
Remove from the heat and pour into 2 x 12 hole muffin tins lined with paper cases. Top with a dollop of the caramel and use a metal skewer to create a swirl.
Refrigerate until firm. Remove from the fridge and allow to stand for 5-10 minutes before serving.