Soak the gelatin in water and let it swell. Beat together the egg yolks and sugar, add the cocoa and milk. Pour the mixture into a pot and bring the mixture to near boiling, while stirring.
Add the coffee, vanilla sugar and gelatin, stir and remove from heat. Allow the cream to cool slightly and add the beaten to snow egg whites. Once the mixture cools down, add the beaten cream.
Pour the pudding into rinsed with cold water dessert bowls or cups and let it sit for several hours in the refrigerator.
When serving, pour pudding into a plate, decorate with whipped cream and sprinkle with crushed nuts.