Chill a large mixing bowl and whisk attachment in the refrigerator or freezer for at least 10 minutes.

Add the cold heavy whipping cream, sifted cocoa powder, powdered sugar, and vanilla extract to the chilled bowl.

Whisk on low speed for 30 seconds to combine the dry ingredients and avoid splashing.

Increase the mixer speed to medium-high and whip until stiff peaks form, taking care not to over-beat.

Use immediately or store in the refrigerator for up to 24 hours.