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.