Using a small biscuit cutter, cut the brownies into circles and place them into mini cupcake liners.

Whisk heavy cream, until stiff peaks form.

Fold in the pudding.

Place the mousse into a piping bag with a star tip, and pipe the mousse onto the brownies.

Place the caramel in a Ziploc bag and cut off the corner. Pipe the caramel across the top of the mousse.

Place the melted chocolate in a Ziploc bag and cut off the corner. Pipe the chocolate across the top of the mousse.

Chill and serve.