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
Before I put it in the fridge I transferred it into a bowl and stirred together the water and milk. I just realized that you said not to shake the can.. will it still thicken overnight if I mixed it together?
Sorry, I don’t know… It might re-thicken, but I really don’t know!
It depends on how MUCH “water” it has in it. The 2 batches that I made that did thicken, and whip up nicely, I added in all the water, even tho it had separated.
I had one can (different brand) that was just super runny. It didn’t even separate when refrigerated. I made it up anyway (I have a post about it here somewhere), and it was very thin pudding consistency. Bottom line is, if it was a thick enough “milk”, it will thicken, if not it probably won’t. Not every can, even the same brand will come out the same.
Someone posted here somewhere today that they had used the same brand that I had good luck with, and theirs was too thin. (And I added the liquid – used the full contents of the can.)
There is just no definitive answer.
Will honey or syrup not work for this recipe? I no longer use dry sweeteners, such as stevia or sugar. Is there another one I am unaware of? Thanks. ~ Justin
I’ve tried maple syrup and agave, both with good results :).
I tried this with a can of Chaokoh coconut milk (from Thailand) and ended up with soup. I will have to try again with Thai Kitchen 🙁
for anyone who hasn’t tried this, it is definitely a strong coconut flavor. I added 1/4 cup confectioners sugar which was the perfect sweetness for me.
Jane, That is the brand that I DID have good luck with. It whipped up nicely, and thick. I even added in the “watery liquid” from the bottom.
And I could barely if at all, taste the coconut. But that being said, my taste buds are weird, and I can’t taste a lot of things very well. I use coconut oil all the time, and barely taste it (if at all).
I have made this at least 3 times (I’ve actually forgotten), and I may have used the Chaokoh for all the successful ones. I KNOW I did at least one. And I know it was a different brand that was so thin.
So, if I do use this recipe to frost cupcakes how many would one can frost? (I skimmed through the comments but did read each one so forgive me if this has already been answered.) Recently changed our diets to gluten free, and the natural progression of this healthier diet is taking us even further…possibly vegan! Ha, whatever…as long as I can still have my CHOCOLATE!!!
It actually depends on how much “cream” is in your can… not all cans yield the same amount of thick cream, so it’s impossible to say an amount.
Totally Yummers!!! Dipped some cinnamon graham crackers in it tonight 🙂 I used light organic coconut milk & it worked perfectly!!!
Hi, we would like to try this easy recipe and review it on our blog, with credits to your website and name. Do you allow us to do so?
Sure thing 🙂
Ok cool 🙂 I loved this recipe; will write a post about it soon!
I just made this and WOW! It is amazing! A perfect chocolate mousse for a friend with egg allergies! I’m planning on trying this with canned pumpkin and spices for a pumpkin custard (since she loves pumpkin pie, but can’t eat the eggs). THANKS!
I totally have a sweet tooth, but not for cake or frosting. They are not usually my weapon of choice! But, now that I have kids and birthdays, I have tried many different healthy options in place of sugar-loaded box mixes. I made your chocolate cupcakes with this frosting and I was in LOVE. With a little bit of powdered sugar it tasted like ice cream to me. I was licking it off of every surface…bowl, spoons, knife, the counter!! Your website has provided me with a LOT of recipes and snacks for my family, and for that I thank you!!! 🙂
Just popped my can of coconut milk in the fridge to make this tmrw! 😀
But wondering if i could use agave syrup for my sweetener?? Or does it HAVE to be dry? I live in a pretty secluded area and its nearly an hour to get to any grocery store.
I think it depends on just how thick your particular can of coconut milk gets. Some cans get super-thick, but some don’t get very thick at all.
Yummmmmmmmmmy!!!!! I just made this on a whim this morning because I had some coconut milk in the fridge for extra toppings for my pumpkin bread in a bowl brekkie! 🙂 I am now eating the frosting as a pudding with my 3-year-old! 🙂 I just doubled the vanilla extract, and added honey as my sweetener instead. It tastes fantastic! Thanks again Katie!! 😀 Your recipes are always a winner in my household!
How many frosting shots does one 15 oz. can of coconut milk make? Also, do you think replacing the separated liquid with Kahlua or a different kind of alcohol would work?
It depends on your particular can of coconut. Some have more “cream” than others.
Sorry, I never know how a substitution will work unless I try it. But it sounds like a fun experiment!
How about adding Peanut Butter Powder (PB2) to the Chocolate Mousse?
Sounds like a really awesome idea to me!
Hi,
Would you mind if I used this recipe and picture in my blog next Friday? I will be happy to give you credit and list your blog url, although I have to be careful about linking. I write for Beliefnet and they are picky about sending people offsite.
Thanks!
Susan Jordan Brown
Beyond Gorgeous
Hi Susan,
I’d be honored if you use my photos :). However I do ask that people link to my recipes instead of copying out the actual recipe onto their blogs.
But as I said, please do feel free to use any photos!
This looks so delicious but unfortunately I’m allergic to coconut, which is really inconvenient since it’s become such a fad food. I’m trying to think of something I could use instead. I wish they made almond cream too!
I think you can make your own!! 🙂
Ive done it with pecans… you just soak the nuts for a few hours (at least 4) and then drain. Blend with a little almond milk (and some vanilla and sweetener if desired… you can also add a little banana if you want). Then put it in the fridge uncovered and wait a few hours… it gets really thick!
Love these great recipes! I make this all the time but use honey instead. I also don’t refrigerate it first, just dump the can and ingredients in a tall cup and mix with mixer and then refrigerate. Also, I just found at Walmart in the asian section a cheap brand of canned Coconut Milk with no sulfites, thickeners, preservatives….just coconut and water. Its called GOLDEN STAR COCONUT MILK, green label and only $1.50 instead of $2.50 or more for the other and works fantastic! You must use the canned Coconut Milk for this recipe. The boxed refrigerated milk is mostly water and will not give a thick consistency but is good for making homemade ice cream. Thanks for such a great site!!!
Looks amazing! I only have light coconut milk. Not sure if that will work but I’ll give it a try!