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
Words escape me. This recipe is truly amazing.
I’m among a few here that found it so bitter it was inedible. Adding extra sweetener didn’t help at all. What am I doing wrong? My milk thickened super thick, I used enough of the water to make it whip more easily, then followed your measurements. I wanted this to taste as good as it sounded and looked, but for me it didn’t. Not sure what to do?
I might have been your sweetener. Some sweeteners actually get bitter the more you use (especially w/chocolate). Splenda (at least for some people) tends to do that with chocolate, as does stevia sometimes. Others might as well.
But then again, you might have gotten a bad can of coconut milk (this time bad meaning the coconut milk itself was actually bad, not as in too thin as is usually the reference about this recipe).
These are just guesses. But I do know that many people do have that problem with chocolate & Splenda!
Hi Katie,
So happy I found your site! I have made this recipe three times and everytime I make it, my husband swoons with delight! The last time I made it I doubled the recipe, added 2 TBS instant coffee crystals that I keep frozen, a little sea-salt and of course, I use stevia because my husband is diabetic. Delicious!! This recipe deserves an award because in just a few minutes you have a gourmet dessert (with raspberries on top!). Thank you.
Lucia
Hi- This sounds amazing! What is the nutritional breakdown? THANK YOU!
So good with 1/4 tsp of mint added!
Would this recipe work with Silk Coconut Milk?
I tried it with Silk this morning before I read the directions about letting it sit overnight… :/ its chocolate milk right now. I have it sitting in my fridge so we’ll see if its dessert tonight or choc milk still.
Silk will NEVER work. Read the comments BEFORE you post.
I made this again last night and this timemixed in a blob of peanut butter. YUM!
Just wondering if you have the nutritional info for this . . . Guess one could figure it out based on ingredients, but it would be great to know how “healthy” this really is. Could you use light coconut milk or would you have an issue with lack of thickening?
I tried the reduced fat coconut milk. Fail.
Read the comments BEFORE you post. That question has been answered nearly 50 times!! It MUST be full-fat coconut milk in a CAN or coconut cream or it will NEVER work. It is able to be whipped because it has enough FAT in it.
Being a diabetic and then seeing this gives me a little hope for a sweet treat.Diabetics are continually looking for recipe tips,because we crave sweets,thanks!
Just FYI – Thai Kitchen uses BPA in their cans, and BPA leeches especially into acidic and fatty foods (like tomatoes and coconut milk). Native Forest is the only brand that uses BPA free cans, and is a far superior product anyway in taste and texture. I heard that the Whole Foods brand (365) is phasing out BPA, but I’m not sure if they have yet.
This is a great recipe! I must say i’ve had much better luck mixing in the cocoa, and then refrigerating. The mousse is never mousse-like enough until after the entire thing has set up awhile. No matter, I think its even easier that way. I serve this with red raspberries and its great–and impressive looking too!!! Thanks!!
Wondering if most of the can should get thick or just some. My can rendered half cream and half watery milk. I still made baby shots and they were yummy. I used the watery milk and made hot cocoa, came out awesome. Thanks so so much for these recipes, I could never stick to Low carb without them.
Depends on the can. Some have a lot more “cream” than others. Not sure why.
This recipe looks awesome. I’ll be making it tomorrow, absolutely. Wondering how it would taste if frozen? I was referred over to you by the young lady at “I Wish I Were Vegan” on WordPress. You should check her out as well.
No idea if it ca be frozen, but it sounds like a really fun experiment!
And I will be sure to check out the blog. Thanks :).
Yes, it can be frozen! somewhere up the page someone posted about doing it. I also posted that I had frozen it in Tupperware Popsicle molds. I only did one to try. I won’t do that again, but only because it was too hard to get out of the mold. I ended up eating it out of the mold! Maybe you could spray the inside with “Pam”, but I personally would just as soon eat it as Mousse. It was good frozen tho.
Tastes kinda like a Fudgecicle (I think, it has been YEARS since I ate one). Someone said it tasted like a McD Frosty to them, but I think it is a little to chocolaty to ME to taste like a Frosty. But that’s me.
Holy moley! This is good stuff 🙂 I could definitely taste the coconut but maybe that was just the brand of coconut milk I used. It tasted EXACTLY like a Mounds bar. I’m thinking next time I’ll put some crunched almonds on top. Almond Joy in a bowl…. Whoa, yeah, that’s gonna happen!
I have coconut milk at home that comes in the cartons, like the Soy Delicious Coconut Milk, but I’m guessing this isn’t the same thing?
It needs to be the full-fat canned kind.
For the people who were worried about the open can in the frig – it works perfectly fine if you just stick the unopened can of coconut milk in the frig! Just made it and it is great!