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
sad 🙁 mine is a watery mess! what did I do wrong? Can I fix it?
You probably just got a bad can. Try looking for Thai Kitchen Organic if you can. It’s annoying, but sometimes the cans are a dud, and you can’t tell until you open them :(.
OK, I figured out what went wrong… The Thai Kitchen has guar gum in it, it is a thickening agent. I bought Goya brand (all I could find locally) and there are no gums in it. I am afraid that this brand will never work 🙁 On a side note, I stuck the “watery mess” in the freezer, and the Kids and I enjoyed the “ice cream” a lot!
Thank you SO much for posting this! I’ve been obsessively reading all of the comments, trying to figure out if anyone else had that issue with Goya or if I just got a bad can! Now I know my next batch will be even better!
I too tried Goya and it failed. Onto the next–still very excited!
Bring. it. on.
Mmm frosting <3
Thanks for the recipe! I got one of those uncooperative cans of coconut milk that didn’t firm up all the way (Why, I wonder? Isn’t it the fat in the coconut milk that hardens? And that ought to be consistent from one can to another, right?). I went ahead and made it anyway, because I WANTED chocolate. 🙂 I whipped it with my mixer, and that helped, but not enough. So I salvaged it by putting it in the freezer, stirring occasionally until thick as soft-serve icecream. Chocolate icecream folks! Just wanted to share that with you all. 🙂
P.S. Whipped this way mine came out to 2.5 cups.
I know! It frustrates me so much. I encounter a bad can every now and then, too. Usually I’ll put 2 or 3 in the fridge (unopened) at a time, just in case. It’s just like fruit… sometimes you get a bad fruit, and you can’t always tell by looking at them! I wish things were consistent.
But I love your ice cream idea!!
On my previous comment I didn’t make clear that I was talking about the chocolate frosting recipe!
Sorry!
Sindy January 20, 2012 at 12:29 am
I had the same problem, but I didn’t use stevia, I went with a dry sugar substitute (it’s supposed to be 4 times sweeter than sugar) and it’s still bitter. If anyone know how to fix it please let me know!
On another note, my coconut milk didn’t get thick too, so I added unflavored/uncolored jello (I’m not vegan) and it did the trick, so maybe those who want to use low fat milk can do that.
How many servings would you say this makes?
Hi, I am doing weight watchers I was wondering if you can tell me how many calories, fat, etc.
Can’t wait to make either way. Thanks
So funny I found this. I’ve been going through some of Katie’s recipes and putting them in the recipe builder (and adjusting if necessary). I tweaked this version a bit (and I haven’t made it yet, so the sweetner may be more or less than I planned) and the entire points plus value is 12. That’s using light coconut milk, unsweetened cocoa, and a 1/2 T of white sugar. The serving size is up to you.
Yum yum yum. i left it covered without opening it and it was like super soft butter, still stiff but not rock solid or liquidy for that matter.
i tried to steer the cream away as i could from the liquid, and it worked.
i used carob powder but in the end i thought the frosting didn’t need a sweetener! but then i thought why not so i added maple syrup. i put it in puff pastry parcels, and i made them small so they annoyingly didn’t cook 100% but it worked! yum thanks!
I made this today as a dip and also dolloped some on my pancakes. Very rich and luxurious tasting, a little goes a long way. It photograph’s very well.
I made this tonight. I split to 4 small servings. However, it is very rich! I really only wanted to eat a spoon or two of it. Tasty, but think I’d rather have it on something, than by itself.
Hi! Found your recipe via Pinterest, and just wanted to let you know – what you’re doing with the coconut milk when you pop it in the fridge overnight is making coconut cream. If you don’t want to wait, or if you’re worried your coconut milk might be absorbing fridge odors by leaving it uncovered overnight, you can just pop down to the supermarket and buy coconut cream; it’s usually shelved right next to the coconut milk. 🙂
Oh wow, thanks Lynne! I will definitely have to look for it! Maybe that way I’ll never get a “bad” can of coconut milk that doesn’t firm up (which occasionally happens to me).
Yes, I tried it with Trader Joe’s coconut cream (had only a tiny bit of water in the bottom), the equivalent of 2Tbsp powdered stevia (the Trader Joe’s kind that comes in packets, each equivalent in sweetness to 1 tsp sugar), 2Tbsp dark brown sugar and the recommended amount of cocoa. Worked beautifully and satisfied the craving! It’s so rich you can’t eat much (thank heavens!).
It’s still strong enough in flavour for me, but it makes about 2 cups. You could put more cocoa in due to the larger volume (coconut cream has a higher fat % than coconut milk).
Putting it in the freezer for a couple of hours and whisking it up makes it beautifully thick. Thanks Katie!