In a small bowl, dissolve gelatin into 1/4 cup of cold water. Then add 1/4 cup boiling water, stir well and set aside to soften.

With an electric mixer, beat the egg yolks, vanilla extract and the sugar on medium speed until they become thick and pale, about 3-4 minutes.

In a medium saucepan, bring the milk to a boil. Pour the hot milk over the beaten yolk mixture and stir well. Set aside until slightly cold. Then add dissolved gelatin, mix well. Set aside until completely cold.

Meanwhile, in a bowl with an electric mixer beat the heavy cream until stiff peaks form, about 5-6 minutes.

Once the yolk mixture cooled, use a large rubber spatula; gently fold the whipped cream into the yolk mixture.

Dissolve the cocoa powder in 6 tablespoons cold milk.

Place 1 1/2 cups of the Bavarian cream in a separate bowl (reserving for top layer); add dissolved cocoa and mix well. Set the Bavarian-Cocoa cream aside.

Transfer the remaining Bavarian cream into individual glass serving cups and refrigerate for 45-50 minutes.

Remove from the refrigerator and using a spoon, pour a layer of the Bavarian-cocoa cream on top of each serving glass. Refrigerate again until completely set. Garnish with cocoa powder before serving.