Chill your stand mixer’s bowl and whisk attachment in the freezer for 10 minutes.
Combine the water, maple syrup, and gelatin in a metal measuring cup or a very small saucepan. Bloom for 5 minutes then place over low heat for 2 minutes to melt.
With your mixer on low, combine the cream, cocoa mix, and vanilla in the chilled bowl until frothy, about 3 minutes. Drizzle in the melted gelatin. Increase the speed to high and whip until medium peaks develop. Use immediately.