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
how large of a can of coconut milk is needed??
Just an average-sized (14-15oz) can will do :).
We are trying this tomorrow for dessert! I think I will top it with fresh berries and chopped nuts.
I opened a tin of Thai Kitchen coconut milk and it’s solid on the top?????? Is it off???????????????
Can I still use it or not????
Thanks
Sue
Nope, that’s exactly what you want!! Just scoop out the solid parts and discard the liquidy bottom. Don’t shake the can!
Thank you 🙂
Katie, I am addicted! Thanks Heaps!
I just Pinned the frosting shots and your link on Pinterest!
Jana from California
Aww thanks, Jana! 🙂 🙂
This is crazy because I just found this website on Pinterest yesterday!! Thanks for starting the pinning!
Hi Katie! I found you through Pinterest and am giving this recipe a shot right now! I’m using about 3 Tbsp of white sugar for sweetening. I love the coconut/chocolate taste. You have a lot of great healthy snack ideas! My husband and I started watching our calories (I’m his moral support, so I am watching mine, too). I wanted to read about your switch to veganism, but it tells me I 404’d it. : /
Anyway, I didn’t know what you were talking about as far as the water goes – I had my coconut milk in the can – until I dumped it in a mixing bowl. Next time I’ll be more careful so it’s thicker. 🙂
Your site is awesome!
Hmmm… what link isn’t working? And what browser are you using?
Hopefully I can fix it, if it’s broken!! 🙂
I use Chrome and it does it to me too when I try to link from my email comment link. If that made sence!
If possible, can you try another browser? It seems like only people using google chrome are having trouble viewing my posts. I have no clue why! 🙁
The link seems to be working now! Just wanted to let you know! I have Internet Explorer I’m using on our “big” computer. My netbook uses Google Chrome. It seems to be working on IE.
Thanks for the feedback! I’m definitely going to keep working on trying to figure out the mystery. It’s frustrating the heck outta me (and all the moderators on the wordpress help forums!). I really, really appreciate y’all taking the time to leave feedback so I can hopefully narrow down what could be the problem :).
Katie! THANK YOU for your recipes! I tried the chocolate shots, however the mixture didn’t thicken. I knew from the comments that some cans were duds, but I also want to make sure I’m getting the (1) same size can of coconut milk that you use and want to know (2) if it matters if the can is ‘LIGHT” unsweetened organic coconut milk. Love the mixture anyway, and will place in the freezer as someone suggested! For the next batch, though, want to make sure I buy the exact size and type of canned milk for the frosting shots. Love, love, love your creativity!!
14-15oz, NOT lite!!! 😉
I adapted this one last night and featured it on my blog today, it was so good! Thanks for the inspiration! I actually had to make it twice because my pics didn’t turn out the first time. I have the second batch in the fridge as I write this, I am sure my 3 and 1 1/2 year old be be very happy to have this one again today! I can’t call mine Vegan because I used Splenda (later I read that Splenda is not so Vegan), plus I wasn’t positive that the Starbucks Cocoa is Vegan. But it still made a great lactose free dessert for my hubby who is lactose intolerant.
Yum!
Tried this today with my dairy and soy allergic toddler. Yum! Thank you for giving us a new special treat, and definitely the frosting we will be using for his next birthday cupcakes (probably going to steal the dirt pile idea and top chocolate cupcakes with this frosting, crumbled chocolate cookies, and gummy worms). Genius!!!
Oh, no … I should have read the comments first. Could you edit the recipe to say “canned full fat coconut milk”? I bought light, and it most definitely didn’t work … and I hate dumping really good cocoa powder down the drain … any ideas what to do with it? 🙁
Use it as a base for soup! With some curry powder, chickpeas, maybe even butternut squash or sweet potato… 🙂