Combine Greek yogurt, whipping cream, maple syrup, vanilla extract, and peppermint extract in a mixing bowl. Blend on low speed for 20 seconds then increase to high speed for 1-2 minutes until fluffy with soft peaks.

Scrape down the bowl sides and continue to whip the mixture on high speed for another minute until light and airy.

Sift in cocoa powder and a pinch of salt, then blend on low-medium speed until fully incorporated.

Transfer the mixture into an airtight container, cover tightly, and refrigerate for at least 6 hours or overnight.