In a pot, boil the water.
In a small bowl, combine 2 tbsp of water with the coffee.
In another bowl, combine 3 tbsp of water with the gelatin. Mix well so that the gelatin dissolves.
Into a blender, pour the condensed milk and the coffee mixture.
Blend for about 2 minutes. Pour the gelatin mix to it and blend for another minute.
In a separate bowl beat the heavy cream for 3 minutes or until it becomes fluffy.
Add the cream into the coffee mix.
Beat the egg whites with sugar and keep beating until it becomes firm.
Pour the egg whites into the coffee mix in batches.
Mix well and pour onto glasses.
Refrigerate for nearly 5 hours or so.
Serve with grated chocolate on top.