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Crush the shortbread biscuits, with the end of a rolling pin until you have a rough crumb.
Cover the bottom of the ramekins with a large heaped dessert spoon of shortbread crumbs. Shake until level.
Place a heaped dessert spoon of Carnation Caramel on top of the biscuit crumb. Use a teaspoon dipped in boiling water to carefully spread it around until you have an even layer.
Put the dark chocolate in a microwaveable bowl broken into pieces.
Microwave the chocolate at 30 second intervals stirring each time. Stop when the chocolate is not quite all melted, remove from the microwave and stir until smooth.
Leave to cool.
Pour the cream into the slightly cooled chocolate. Use an electric whisk to combine. This will only take a few seconds. Stop as soon as it's one colour.
Divide the chocolate between the ramekins.
Place in the fridge for a couple of hours.
Remove from the fridge 15 minutes before eating!