Begin by gathering all your ingredients at room temperature.

In a large mixing bowl, combine Greek yogurt, heavy whipping cream, maple syrup, vanilla extract, and peppermint extract. Blend on low speed for about 20 seconds.

Increase the mixer speed to high and whip for 1-2 minutes until soft peaks form.

With the mixer on low, add cocoa powder and a pinch of salt. Mix until fully incorporated.

Stir the mixture by hand using a spatula to ensure it's smooth and there are no lumps.

Transfer the whipped yogurt into an airtight container and refrigerate for at least one hour or ideally overnight.