Pour the water into a small dish, and soak the gelatin.
Combine the cocoa powder, coffee, and sugar in a bowl.
Pour in the milk and heavy cream into a small pot and warm up.
Turn off the heat, add the gelatin from Step 1 to dissolve.
Add the Step 3 mixture into the bowl from Step 2 little by little, and mix well each time with a whisk to dissolve the solids so that the mixture doesn't turn out lumpy.
If there are still coffee bits left, strain with a tea strainer.
Pour the mixture into the molds and let it cool.
Then chill in the fridge.
Once hardened, it's done.
I used low-fat cream.
and skim milk, but the pudding was very rich and thick!