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Heat cream and sugar in saucepan over medium heat, stirring until sugar dissolves, then bring to the boil. Remove from heat, add Campari and orange juice. Squeeze excess water from gelatine and add to cream mixture, stirring until dissolved. Pour into four, ½-cup capacity dariole moulds. Refrigerate for 5-6 hours or until set.
Melt chocolate in a heat-proof bowl over a saucepan of gently simmering water. Heat cream in a small saucepan over medium heat, bring to the boil, add chocolate and stir until smooth. Cool.
Turn panna cottas onto plates, spoon over chocolate sauce and serve immediately.