Beat egg yolks in small bowl; set aside. Combine 1/3 cup sugar, gelatin and salt in a saucepan. Stir in milk; add chocolate. Stir over low heat until mixture is smooth. Blend a small amount of hot mixture into egg yolks; stir into remaining hot mixture. Continue to cook and stir 3 minutes longer. Stir in vanilla and chill until slightly thickened.
Beat egg whites until foamy throughout. Gradually add 1/3 cup sugar and continue beating until mixture forms stiff peaks. Fold in chocoltae mixture, blending well. Spoon into 4-cup mold or individual molds. Chill until firm, about 3 hours. Unmold. Garnish with sweetened whipped cream.