Thick, smooth, creamy, and decadently rich, these chocolate frosting shots are a chocolate lover’s dream dessert!
Dark chocolate frosting shots
Whip up this super easy, four ingredient recipe in under five minutes!
Use the thick chocolate frosting to top cakes, cupcakes, or brownies. Or serve in elegant glasses and eat it by the spoonful.
Oh yes, creamy chocolate frosting with nothing else to get in the way.
After all, how many times have you eaten a cupcake and thought, “I really wish this cupcake had less cake and more chocolate frosting”?
Also try this popular Chocolate Mug Cake
Enter the frosting shot.
A small shot glass is filled beyond the brim with swirls of luxuriously smooth and rich dark chocolate frosting.
And the best part?
This homemade chocolate frosting calls for just a few basic ingredients, yet party guests are always impressed at the recipe.
The chocolate frosting shots are equally beautiful and delicious.
Chocolate dessert recipe video
Above – watch the step by step video how to make chocolate frosting shots
In the months since I first made this recipe, vegans, non vegans, healthy eaters, and people who are used to traditional desserts have all gone completely wild for the easy-to-make, smooth and rich chocolate frosting.
It is highly recommended!
Ways to use this chocolate frosting
Healthy Chocolate Chip Cookies
Chocolate frosting shot ingredients
Coconut Milk: Look for full fat coconut milk, not lite coconut milk. Refrigerated coconutmilk beverage will also not work here. It must be the canned type.
Cocoa Powder: Your chocolate mousse shots will be as good as your cocoa powder, so choose a high quality brand if you can. For best chocolatey flavor, I like to use a fourth cup of regular unsweetened cocoa powder and one tablespoon of Dutch cocoa to make up the five tablespoons called for in the recipe. Raw cacao powder also works.
Pure Vanilla Extract: It is important to use pure vanilla here. Do not buy imitation vanilla, which has an artificial aftertaste. You can substitute the seeds of one vanilla bean or one teaspoon of vanilla bean paste if desired.
Sweetener: The chocolate frosting shots will be thickest with either powdered sugar or powdered no sugar sweetener. If you do not mind a result that is not quite as thick and fluffy, you may also use stevia, pure maple syrup, honey, or agave.
The easy chocolate dessert recipe can be raw, keto, paleo, soy free, dairy free, gluten free, egg free, tree nut free, and sugar free.
For a vanilla version, use this recipe for Coconut Whipped Cream.
How to make the fancy party dessert
Either refrigerate your coconut milk overnight, or open the can and freeze for about ten minutes. I always store a can in the fridge so the recipe is almost instant.
Once chilled, open the can and add only the thick coconut cream to a mixing bowl. Discard the coconut water or save it for a different recipe.
With either a stand mixer or hand beaters, whip the coconut cream until it is thick, smooth, and ultra fluffy.
Add the cocoa powder, sweetener, and vanilla extract.
Whip again to incorporate all of the ingredients. Stop whipping once the texture resembles chocolate mousse.
Serve in bowls, jars, or shot glasses.
If you want to be extra fancy, you can add the coconut chocolate frosting to a piping bag and pipe it out with an icing tip.
Tips and troubleshooting
While it is rare, you may encounter a can of coconut milk that is either rock hard and chalky or watery and not firm at all.
I like to always keep two cans from different brands on hand just in case one of the cans is a dud.
If you do not own a stand mixer or hand beaters, you can technically stir everything together by hand with a lot of arm strength. The results will not be as fluffy but the taste is still rich and chocolatey.
Try the recipe as frosting for my Keto Chocolate Cake or Vegan Chocolate Cake.
Store leftovers very loosely covered in the refrigerator. This chocolate mousse frosting will get even thicker the longer it sits.
Chocolate Frosting Shots
Ingredients
- 1 can coconut milk or coconut cream
- 5 tbsp cocoa powder
- 1/2 tsp pure vanilla extract
- sweetener of choice to taste (Use powdered sugar or sugar free powdered sweetener for thickest results)
Instructions
- Refrigerate the coconut milk can until cold. Once chilled, open the can and transfer only the creamy part to a bowl, discarding the water. Whip with beaters or a stand mixer (or a lot of arm strength and a fork) until thick and fluffy. Add the other ingredients, and whip again. Serve in bowls or glasses. Stored very loosely covered in the fridge, it will get even thicker. *While it's rare, you may find a can of coconut milk that is either rock hard and chalky or watery and not thick at all. I recommend keeping two cans from different brands in the refrigerator at all times just in case.View Nutrition Facts
Video
Notes
More Dessert Dips & Frostings
Chocolate Cream Cheese Frosting
Healthy Chickpea Cookie Dough Dip
this was sooo yummy even my UBER picky fiance loved it and made me make more!! he had no idea it was vegan. This will definitely be a regular staple in my fridge from now on
I tried this last night!
The consistency came out perfect, it was so easy. BUT I used unsweetened cocoa powder, so no matter how much sugar I put it was still too strong. I will try this again but with sweetened cocoa.
This was my first time on here and first time trying something from your site. This was very good I must say and my little 4year old loved it. I will be coming back 🙂
I never understand what to do when things don’t give an extract measurement or when they say “to taste”
I also never understand when it says sweetener of choice. Does that mean sugar?
It means you can use sugar, stevia, coconut sugar, brown sugar, evaporated cane juice, etc.
And I say “to taste” because different people will like different amounts, depending on their level of sweet tooth.
I really like to use the Coconut Palm Sugar. Two Table spoons work for me! yummo. I think we should sell this stuff locally…..on the corner….at grade schools…..no…oh…that’s another addictive substance!
These were awesome! Thanks for sharing! Keep sharing the brilliance, Katie..
regarding this:
Side note: I just updated My FAQ Page.
I was surprised how many people were asking the same question: Is chocolate vegan? Oh goodness, yes. Chocolate most definitely is vegan!! If you learn just one thing from reading my blog, let it be that!
just to clarify, Chocolate, as in chocolate chips, chocolate bars, what most people would consider chocolate, is NOT VEGAN. This does contain milk products. 100%cocoa and coco powder like in this recipe, have no milk products in it.
you are really misinforming people. “most definitely”
Knelson,
Actually I am not misinforming people. Thankfully, you are the one who is misinformed… Many brands of chocolate (yes, chocolate, not just cocoa) are vegan now. Read my faq page for examples, or just hit up your local health food store or look in the chocolate aisle at Whole Foods! 😉
Does anyone know how I can get my name off all the emails that are coming to my computer on the comments to this post? It’s annoying to keep reading the same old questions over and over again. Obviously people don’t know how to read. The poor gal that posted this recipe in the first place …. not sure how many times Katir has had to post the same answers over and over and over again. Plus it’s really annoying people waste people’s time posting that they can hardly wait to try it. Just try the flippin recipe and THEN post it. The rest of you who post their changes without even having tried the recipe … not helpful. Try the actual recipe FIRST. Just saying ….
Agreed! I really appreciate her posting this recipe. I would not want to handhold every person who does not mine the comments for the same issue. To Katie I would like to say you are very gracious !
I’m not extremely tech-savvy, but people have told me that if you leave another comment on the post and DON’T check the “sign up for follow up comments” post, you should be off and stop getting the emails.
And yes lol, I wish people knew you could hit “control F” and search the comments for something another person has already asked! 😉
You don’t even have to leave a comment again, if you don’t want to. (If you’re getting emails and don’t want to any longer.) When you click to leave a comment, the text box pops up. Underneath the “submit” button is a line that says “you are subscribed to this entry. Manage your subscriptions.” If you click on manage you can then have an email sent to you to suspend comment notification so…no more emails! =)
Maybe at the bottom of each post you can kindly ask people to hit control or command (for Mac) plus F to search previously asked questions. So you dont have to answer them over and over. Just a thought. Mine was runny too. It thickened somewhat, but did not whip up all whippey like. My cream was thick and I scooped t off the top after it sat all night. But I think we put too much vanilla in because i let my daughter help and it tastes like alcohol. Yuck. But totally our fault. I’m sure if we do it right next time it will be Devine.
I followed the instruction and mine is runny! Not forming! Any suggestions? I added some some powdered sugar with hopes of thickening after the my stevia. Love some help!
Unfortunately, as it says in the recipe, some cans just will not thicken. If your can didn’t thicken before you added things, it means it’s a bad can and won’t work for the recipe.
This recipe just changed my life. It’s amazing. So good I’m going back to the store for more coconut milk. THANK YOU!!!!
My coconut milk is frozen solid… :/
Can you clarify the cocoa measurements for me please? Is it 1/4 cup plus 1tbs??
Yes, 1/4c plus 1 tablespoon 🙂
Hi Katie!
I tried this recipe with So Delicious Coconut Milk (vanilla flavor) that I picked up from Whole Foods yesterday. It doesn’t say it’s low-fat or anything, but does note on the carton that it has 90 calories per serving. Anyway, I poured some into a bowl and let it sit overnight and all day today and it didn’t get thick at all. Is there something special that’s in the canned coconut vs the carton? I want to make it so badly! haha. Thanks!
It NEEDS to be the canned type.
Did you use whole coconut milk as opposed to light?
Yes
Katie, how many servings do you make from one can? Two or four? Is it good without any sweetener (because you said, you omitted it)? 🙂
It depends on the can and how much cream rises to the top.
I like it without sweetener, but it’s more like eating an unsweetened bar of chocolate :).
I like the dark dark chocolate, so I don’t think it would be a problem for me if it tastes like it 😉 However, I am using 13.5 oz. can. I don’t know, if you have such in the U.S., because I live in Lithuania (small Baltic country in Europe) where we use metric system, so the can says it is 400ml. and Google converted it into 13.53 oz.
By the way, I have already tried to put the can into fridge and there was a lot of cream – almost the whole can, maybe just two spoons of milk left.
OH MY LANTA!!! I finally got around to trying out the coconut “whipped cream” the other day….and I thought THAT was amazing. But this….I need to make this. Today. Thanks Katie!! You’re a genius man!
I made this today. It made a very nice light mouse! I prefer to think of it as Mouse, rather than frosting. My can had quite a bit of liquid in it (not thick(, I drained most of it into a small jar. I used my mixer to beat it. At first I wasn’t gonna use the liquid, but then decided to try adding a little in, then a little more. I decided I liked it “lighter” since it was a mouse, so I added it all. I also added 1/4 tsp Glucomannan powder.
My can was 14 oz. I got just over 2 cups of mouse! I didn’t bother putting it in the little shot glasses.
Yvonne, the milk in the carton such as the So Delicious is much different than the milk in the can. That in the can is more like cream than milk. (I have bought both the milk & the cream in the cans, and sometimes could barely tell the difference.) As Katie said, you will have to get the canned to make tis. It’s like the difference in using dairy milk vs cream to make whipped cream.