Mix gelatin, water, Creme de Cacao and ½ cup sugar in saucepan on low heat. Stir constantly until gelatin and sugar dissolve. Add chips, stir until melted.
Remove from heat and beat in egg yolks one at a time. Cool down ‘til warm
Beat heavy cream and set in refrigerator.
Add salt to egg whites, beat until stiff but not dry. Beat in remaining sugar, and continue beating until stiff.
Fold about ¼ of the whites into cooled gelatin mixture to lighten up the gelatin mixture.
Fold lightened gelatin mixture into remaining whites. Fold in whipped cream.
Turn into 2-quart soufflé dish with 2” waxed paper band around edge.
Refrigerate several hours or overnight. Garnish with chopped nuts or shaved chocolate.