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Prepare pastry shell; cool. In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes. Meanwhile, in small mixer bowl, stir together sugar and cocoa; add whipping cream and vanilla. beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and bear just until well blended. Pour mixture into pastry shell. Spread rum cream topping over chocolate. Refrigerate at least 2 hours.
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Rum Cream Topping- In small mixer bowl, beat 1 cup (1/2 pint) cold whipping cream, 2 Tablespoons powdered sugar, and 2 teaspoons light rum or 1/2 teaspoon rum extract until stiff.
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