If your caramel apples have a footer (a round bottom where the caramel has puddled) use a knife or kitchen shears to cut it off. Use your hands to round the bottom of the apple. This will ensure a nice round face for your cats.

To make the chocolate ganache, either pour your chopped chocolate into the bowl of a food processor or a mixing bowl.

Heat the heavy whipping cream and corn syrup in a small saucepan over medium heat until it just begins to bubble.

Pour it over the chocolate.

Let it rest for 3 minutes.

If using a food processor, pulse 5 times, then scrape down the bowl, and pulse a few more times until smooth and creamy.

If using a bowl, beging stirring the chocolate in the middle of the bowl, and continue to stir out from the center until smooth and creamy.

If you have any chocolate pieces remaining, place the bowl in the microwave and heat on high for 10 seconds. Stir until melted.

Allow your chocolate ganache to thicken just enough so that it is the consistency of frosting. This could take up to an hour.

Meanwhile make your modeling chocolate decorations.

Roll some pink modeling chocolate into a ball then flatten it into a triangular-shaped nose.

Roll out dark modeling chocolate to ⅛-inch thickness and cut into triangle-shaped ears. Or shape it by hand just be sure the ears are thick enough that they will hold their shape when standing upright.

Do the same using pink modeling chocolate making the triangles smaller so they fit inside the dark ear.

Attach the pieces of modeling chocolate to each other by dabbing a very small amount of water on one piece and pressing them together.

To make cat eyes, roll out white, yellow, or bright green modeling chocolate to about 1/16-inch thickness. Cut out circles using a round cutter. The size will be dependent on the size of your caramel apples. Mine were about an inch.

Then roll out dark modeling chocolate and cut it into circles or ovals to make the pupils.

Attach the pupil to the eye using a small bit of water.

Make whiskers by rolling out and cutting white modeling chocolate into long, narrow strips.

When the frosting is thick enough to hold it's shape, frost one caramel apple with chocolate ganache.

Press a spatula against the ganache then pull away quickly creating spikes.

Repeat all over the caramel apple making it look furry.