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Pour the cream into a medium saucepan and sprinkle the gelatin overtop. Let sit for 5 minutes to allow the gelatin to bloom.
Add the cocoa powder, maple syrup, instant coffee, and salt.
Put the saucepan on the stove over medium-low heat and whisk constantly until gelatin is dissolved and all ingredients are incorporated.
Remove from the heat and whisk in vanilla.
Pour mixture through a fine mesh sieve.
Cool for 20 minutes, then pour into molds or an oiled 8×8 baking dish.
Refrigerate for 5 hours.
Serve cold.