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
Just made your recipe. It was a hit with the kiddos! I did not refrigerate after mixing and it had the consistency somewhere between pudding and mousse. I will try refrigerating after mixing next time. I used stevia and it had the more bitter taste of dark chocolate. I then added a bit of maltitol to see how it would do. It seemed to take away the bitterness. I don’t mind the bitterness so I think I will stay with the stevia. Thanks for the wonderful recipe.
Oh…for those wondering if you can taste the coconut…you can’t.
Any ideas about why mine did not thicken? I followed directions, used Thai Kitchen, even left out the water at the bottom, and beat it with a fork for 10 minutes. Chocolate soup. The flavor was fine, but soup was not my intended result.
As I wrote in the post, some cans just don’t work. It’s like fruit… sometimes you get a fruit that’s bad, and there’s no way to tell before you buy.
Also, when you said Thai Kitchen, did you use the organic one?
Confused – in your list of ingredients you list dry stevia – isn’t that powdered stevia? I was just reading people’s comments whose frosting didn’t turn out because they use powdered and your comment was that powdered stevia wasn’t listed in the ingredients. Could you clarify, please.
Hi Cat,
Sorry for the confusion in that comment. The first commenter was referring to a different recipe (which needs liquid stevia), and the second commenter got confused and thought she was referring to this recipe. Yes, powdered stevia is what you can use for this recipe.
My can of coconut milk did not thicken at all. I also have it in tetra packs. Both are thin and watery. I bought a can yesterday that was another brand. Will try to today.
“This is from coconut milk?!”
As my friend and I went to town on a bowl of this mousse, that was said a LOT. Along with “Rachel, I love you,” “You are amazing,” and “I could eat this every day.”
With my lactose intolerant friend recently being put on a gluten-free, sugar-free diet, I had really wanted to give her something that wouldn’t be “good” within the dietary restrictions, but just straight-up good. And this recipe is IT. I encourage anybody, regardless of diet, to try it today. Especially if you want to be showered with so many compliments that you actually start to blush (who doesn’t want that?). The magic of getting think mousse from milk alone is enough to make a girl give it a shot, and the taste will surely guarantee repeat experiences. Also, we noticed that the flavor was taken to a whole new level with a bit of salt sprinkled on top (took it from a cocoa powder flavor to something akin to a gourmet sea salt dark chocolate bar). Thank you so much Katie for your awesome ideas and for helping me give my friend a treat that she doesn’t have to have any regrets about. Although considering we polished off the whole bowl in one night, so maybe there will be a little bit of regret…. 😉
I use Agave syrup as a sweetner. Do you think a small amount of that would work? My coconut is in the fridge, going to make it tomorrow. Thanks for thinking this up. Bound to be yummy.
Will lite coconut milk work? I have a small can of it and thought I’d try this recipe out.
I love you. I went Paleo almost a year ago. This is what I have missed. The texture was perfect, the amount of chocolaty goodness was perfect. I used a tiny bit of pure maple syrup as the sweetener. Perfect. Thank you.
How is stevia in this? I’ve seen stevia in a lot of your recipes (I use it in my tea only)… does it taste sweet (and not bitter) in deserts?
This looks divine! My boyfriend will be so pleased that I won’t always have to steal the icing from his cake!