Soak the gelatine in cold water. Roughly chop the candy. Bring the cream and chopped candies to the boil while stirring. Simmer gently over low heat for about 10 minutes until the candies have melted.
Let the panna cotta mixture cool down for about 3 minutes. Squeeze out the gelatine and dissolve it in the hot cream while stirring.
Rinse six small molds with cold water. Spread the mixture in the molds. Cover and chill for at least 4 hours, or better overnight.
For the chocolate sauce, roughly chop the chocolate. Heat the cream in a small saucepan. Melt the chocolate in it while stirring. Let cool down.
Remove the panna cotta from the edge of the mold with a sharp knife, dip briefly in hot water and turn out onto a plate. Pour in a little chocolate sauce and serve immediately.
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