In a small mixer bowl, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until meringue is stiff but not dry. In a large skillet, over low heat, bring milk to a simmer. With a large spoon, scoop meringue into 5 egg-shaped puffs. Gently drop 1 at a time into hot milk. Cover and simmer over very low heat 5 minutes, turning once. Lift out meringues with a slotted spoon and drain on paper towels. Chill. Remove milk from heat; set aside. In a small bowl, beat egg yolks until thickened and lemon-colored. Gradually add 1/3 cup sugar. Beat in cocoa and nutmeg. Strain milk from skillet into egg yolk mixture. Mix until blended. Pour blended mixture into skillet. Stir constantly over low heat until mixture thickens slightly. Pour into 5 bowls. Chill. Just before serving, top each bowl with a meringue.