(Optional) Chill a large mixing bowl and whisk or whisk attachment in the fridge or freezer for 10–15 minutes — this helps the cream whip more quickly.

Sift the unsweetened cocoa powders: sift 3 tablespoons (15 g) and the 1 teaspoon (2 g) together into a small bowl; set aside. Also set aside the extra 2 tablespoons heavy cream, the 1–2 teaspoons (3–5 g) powdered sugar, and the couple drops vanilla extract — these are for adjusting flavor and texture later.

In the chilled large bowl or the bowl of a stand mixer, combine 1 cup heavy cream, ½ teaspoon vanilla extract (optional), and 2 tablespoons to ¼ cup (15–30 g) powdered sugar. Add the sifted 3 tbsp + 1 tsp cocoa (you may add all the sifted cocoa now or start with the 3 tbsp and reserve the 1 tsp for adjustment).

Whisk with a hand whisk, handheld electric mixer, or the whisk attachment of a stand mixer on medium–high speed until the cream reaches the consistency you want: soft peaks for spooning over drinks, or stiff peaks for piping. Stop frequently to check texture.

Taste and adjust if desired: for a stronger chocolate flavor or a touch more sweetness, add the reserved 1 teaspoon cocoa and/or 1–2 teaspoons powdered sugar and a couple drops vanilla; for a looser, spoonable texture, add up to the reserved 2 tablespoons heavy cream. Whisk briefly after each addition until fully incorporated and you reach the final peak consistency.

Use immediately to spoon over drinks or transfer to a piping bag for decorating. Serve and enjoy.