Roll down the dough and place it on a pie pan. Using a fork, poke some holes. Bake for 20 minutes at 350F (180C). Remove from the oven and allow to cool down.
Poor some caramel sauce on the cooled down crust and refrigerate for 30 minutes to allow the caramel to harden a little.
After 30 minutes, place the dark chocolate in a medium bowl. Warm up the whipping cream in a small sauce pan over medium heat. As soon as it shows signs of boiling remove from the heat and poor it over the dark chocolate. Let sit for a few minutes then mix the cream and chocolate together. Poor the warm ganache onto the caramel covered pie crust and refrigerate.
