Remove the Chocolate and Caramel from the fridge.
Take 1-2 teaspoons of the thickened, cold caramel and roll into a small ball.
Drop ball into chocolate and stir to coat.
Place the ball on baking paper and set in freezer.
(if you like thick chocolate around your caramel then dip again once first layer is set).
Keep cold until serving.
Using chocolate moulds, silicone shapes etc coat the moulds with the pourable chocolate mixture and freeze til set. Fill set mould with runny (but not hot) caramel (the caramel may need to be placed over a low heat to thin it out) and freeze again.
Once the caramel has set either coat the caramel with chocolate or join 2 moulds together using melted chocolate to create a 3D shape (eg Easter egg).