- In a small pan add sugar and cook on low flame until it melts and becomes caramel. 
- Add in the cream and mix well. 
- Once it starts bubbling, remove from heat. 
- Melt chocolate in a double boiler or MW. 
- Remove from the boiler and whisk until it is melted to a fine sauce like consistency. 
- Add the caramel to it and mix until it forms a thick cream. 
- Line a tray with parchment and place spoonfuls of the chocolate mix. 
- Sprinkle salt on all the mounds. 
- Now place a cling wrap on top of the tray and place a smaller tray on top. 
- The weight of the tray will flatten the chocolate mixture into discs. 
- Refrigerate for two to three hours. 
- Remove the discs and roll them in cocoa powder and refrigerate in an airtight box.