In a small saucepan, combine the cold water and unflavored gelatin. Let it sit for about 5 minutes to bloom. Once it has absorbed the water, heat the mixture over low heat, stirring constantly until the gelatin is fully dissolved. Remove from heat and set aside to cool slightly.
In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, start whipping the cream on medium speed. Gradually add in the sugar and continue to whip until soft peaks begin to form.
Once you have soft peaks, gently fold in the cocoa powder and vanilla extract using a spatula. Be careful not to deflate the cream as you incorporate these ingredients.
Now, pour the dissolved gelatin mixture into the whipped cream. Continue to whip the mixture on medium-high speed until stiff peaks form. This will ensure that your Chocolate Whipped Cream is stable and holds its shape beautifully.
Your Chocolate Whipped Cream is now ready to be used! Serve it immediately with your favorite desserts or store it in an airtight container in the refrigerator for up to 3 days. Just give it a quick re-whip before serving if it deflates slightly.
