Bring the water to a boil in a small pot then remove from heat. Mix 2 tablespoons of water with the coffee in a small bowl. Mix 3 tablespoons of water with the gelatin in another small bowl until the gelatin dissolves.
Place the coffee mixture and condensed milk in a blender and blend for about 2 minutes. Add the dissolved gelatin to the blender and blend for 1 more minute.
In a medium bowl, using an electric mixer beat the heavy cream for about 3 minutes. Fold the whipped cream into the coffee mixture.
Using an electric mixer beat the egg whites and sugar in a clean bowl until stiff.
Add half of the egg whites to the mixture, gently folding to incorporate them. Don't overwork the mixture. Add the rest of the whites and fold the mixtures together.
Spoon the mixture into individual serving glasses or bowls and refrigerate for about 5 hours or overnight. Serve with whipped cream and grated chocolate on top.
Notes
*For serving the coffee mousse, you can use juice glasses, martini glasses, cute bowls or espresso cups.*This mousse needs to set in the fridge for at least 3 hours before serving, so plan accordingly.*Mousse can be made up to 1 day ahead of time. Cover with plastic well with plastic wrap and keep in the refrigerator. Add whipped cream topping and chocolate shavings before serving.