Finely chop about 8 ounces of high-quality white chocolate and place it in a medium-sized mixing bowl. Set aside.

In a saucepan, combine 1 cup of heavy cream and ½ cup of thick caramel sauce over medium heat. Stir continuously until it comes to a gentle boil, about 5 minutes.

Remove from heat and pour the hot cream and caramel mixture over the chopped white chocolate. Let sit for about 1 minute to melt.

Stir until smooth and fully combined, ensuring there are no lumps.

Cover the mixing bowl and refrigerate the ganache for at least 6 hours or overnight.

Once chilled, whip the ganache using an electric mixer on medium speed until stiff peaks form, about 3-5 minutes.

Pipe the mousse into mini dessert cups halfway, creating ruffled layers.

Drizzle caramel over the mousse in each cup and pipe the remaining mousse on top.

Finish with an extra drizzle of caramel and sprinkle grated white chocolate on top.