Chocolate delice

This is a recipe i read in Master Chef magazine, from a book extract in "Eamon's Kitchen". But the salted caramel sauce did not work for me, so I substituted with butterscotch (I will also post the recipe for the salted caramel sauce).

Ingredients:
Panna Cotta
1 cup thickened cream
1/2 cup milk
1/4 cup firmly packed brown sugar
1/2 vanilla bean, split
2 tsp powdered gelatine
Chocolate Mousse
2 tsp powdered gelatine
2 cups thickened cream
1/3 cup castor sugar
1/3 cup Dutch cocoa*
60g dark chocolate (70% cocoa), finely chopped
Butterscotch sauce
2/3 thick cream
3/4 firmly packed brown sugar
50g butter, cut into cubes
2 tsp vanilla essence
Chocolate Glaze
1/2 cup thickened cream
100g dark chocolate (70% cocoa)
METHOD
1. Panna Cotta. place cream, milk, sugar, and vanilla bean and seeds in a small saucepan and bring almost to the boil over medium heat. Remove from heat. place gelatin and 1tbs boiling water in a small bowl, stir until dissolved, then stir into cream mixture. stand for 20 minutes to infuse. Strain through a fine sieve into jug. Discard bean. Pour into 8 glasses. refrigerate for 1 hour.


2. Chocolate mousse. place gelatin and 2 tbs boiling water in a small bowl and stir until dissolved. Place 1/2 cup cream and 1/2 cup water in a small saucepan. Sift sugar and cocoa over cream mixture, then whisk until smooth. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat, then stir in gelatin mixture until dissolved. Cool for one minute, then stir in chocolate until smooth. Strain mixture through a sieve into a bowl, then refrigerate for one hour.


3. place everything into a saucepan and stir over medium heat for 5 minutes or until well combined.Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside.


4.Place cream in a small pan.bring to boil over medium heat. remove from heat. Stir in chocolate until smooth.


5.Pour caramel sauce over panna cotta and refrigerate for 15 minutes. fill mousse over caramel, then smooth out surface. Pour glaze over mousse, then flatten surface.


*Dutch cocoa is richer and deeper then regular cocoa. availible from delis and selected supermarkets.