Place 9 wafers on a tray and glaze each with approximately ⅓ tbsp of caramel. Layer a second wafer on top and transfer to the freezer while preparing the ganache.
2. Step
For the ganache, combine the chocolate and heavy whipping cream in a glass bowl and heat over boiling water or using a double broiler until combined.
3. Step
Remove the caramel-coated sugar wafers from the freezer and coat each in a thin layer of the chocolate ganache.
4. Step
Place in the fridge to cool for at least 15 minutes and enjoy!
