Sprinkle geletin over cold water in saucepan. Add 1/3 cup sugar, salt & egg yolks. Stir & blend. Heat over low heat stirring constantly until it thickens.
Remove from heat & stir in brandy & creme de cocoa. Chill until it starts to thicken.
Beat egg whites until stiff & add 1/3 cup remaining sugar & beat until blended. Fold into brandy mixture. Fold in 1 cup whipped cream.Turn into crust and chill overnight or for at least several hours. Garnish with remaining 1 cup whipped cream and chocolate curls.