Caramel popcorn choc tops

Ingredients -
1 100g pkt natural flavour microwave popcorn
2x300g pkts soft caramels (Pascall columbines)
300g butter - chopped
10 ice cream cup cones
200g dark cooking chocolate - chopped

Method -
Line baking tray with baking paper.  Cook popcorn as per instructions and place in large bowl
Place caramels and butter in a saucepan over med-low heat, cook stirring for 5 mins until smooth.
Pour caramel mixture over popcorn and stir to coat.
Divde popcorn among the cones and place in fridge for 1 hour or until set
Drizzle with melted chocolate - chill for 10 mins before serving