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
Can you clarify the cocoa measurements for me please? Is it 1/4 cup plus 1tbs??
Yes, 1/4c plus 1 tablespoon 🙂
Hi Katie!
I tried this recipe with So Delicious Coconut Milk (vanilla flavor) that I picked up from Whole Foods yesterday. It doesn’t say it’s low-fat or anything, but does note on the carton that it has 90 calories per serving. Anyway, I poured some into a bowl and let it sit overnight and all day today and it didn’t get thick at all. Is there something special that’s in the canned coconut vs the carton? I want to make it so badly! haha. Thanks!
It NEEDS to be the canned type.
Did you use whole coconut milk as opposed to light?
Yes
Katie, how many servings do you make from one can? Two or four? Is it good without any sweetener (because you said, you omitted it)? 🙂
It depends on the can and how much cream rises to the top.
I like it without sweetener, but it’s more like eating an unsweetened bar of chocolate :).
I like the dark dark chocolate, so I don’t think it would be a problem for me if it tastes like it 😉 However, I am using 13.5 oz. can. I don’t know, if you have such in the U.S., because I live in Lithuania (small Baltic country in Europe) where we use metric system, so the can says it is 400ml. and Google converted it into 13.53 oz.
By the way, I have already tried to put the can into fridge and there was a lot of cream – almost the whole can, maybe just two spoons of milk left.
OH MY LANTA!!! I finally got around to trying out the coconut “whipped cream” the other day….and I thought THAT was amazing. But this….I need to make this. Today. Thanks Katie!! You’re a genius man!
I made this today. It made a very nice light mouse! I prefer to think of it as Mouse, rather than frosting. My can had quite a bit of liquid in it (not thick(, I drained most of it into a small jar. I used my mixer to beat it. At first I wasn’t gonna use the liquid, but then decided to try adding a little in, then a little more. I decided I liked it “lighter” since it was a mouse, so I added it all. I also added 1/4 tsp Glucomannan powder.
My can was 14 oz. I got just over 2 cups of mouse! I didn’t bother putting it in the little shot glasses.
Yvonne, the milk in the carton such as the So Delicious is much different than the milk in the can. That in the can is more like cream than milk. (I have bought both the milk & the cream in the cans, and sometimes could barely tell the difference.) As Katie said, you will have to get the canned to make tis. It’s like the difference in using dairy milk vs cream to make whipped cream.
These look SO good! Would it be even better to just use straight-up coconut cream in the place of coconut milk, or is coconut milk a better option?
Yes, I didn’t know such a thing existed until someone else mentioned it, but coconut cream would be a better idea!
I had both, and looked at maybe using the cream. I opted to try the milk, as it was just a tad lower in carbs. (really not much tho)
And I first drained most of the “water” off, but then I added it back in, as I wasn’t after frosting, but a light Mousse. I like the way it turned out. IF I were making frosting, I think I might go with the cream. (and I am talking canned coconut cream here, not the cream concentrate, which I don’t think would work at all)
I meant to add that I whipped mine with my KitchenAid mixer. Even with the added “water” from the bottom of the can, it whipped us quite thick! Like I said above, I started of with only the “cream” from the top, then gradually added the “water/milk” in.
Also after whipping, I kept it in a covered container in my fridge. Mine never did “thin” down, if anything, it MIGHT have gotten thicker. I have forgotten now what sweeteners I used. I do know at least part of it was stevia (a powdered type), and I never did have problems getting it sweet.
billie it seems I am having troubles getting mine to thicken, I’ve made this once before without the added water. This time I added the water however I did not add it slowly or while mixing, any suggestions.
Sounds like you may have had a can which had too much liquid, and not enough “cream”/fat.
Someone said they add some coconut oil to theirs when it doesn’t get thick enough. I haven’t had a chance to try this yet (if I get a can that is thin, which I’m sure I have one at home. Not home right now. I’m visiting family, and helping out with an ill member.) But I do intend to try that.
Otherwise, it is good chocolate milk.
Also, someone said (I think on here somewhere) that they just froze it when it was too thin to whip up, and it was good that way.
I tried adding heavy whipping cream (I’m not vegan or vegetarian) to one of my thin batches, but it didn’t help much.
Some cans are just too thin to thicken. Just not enough “fat” in them.
I do need it for frosting a cake I left it uncovered in a bowl last night in fridge it thickened a little but once I mixed it, it thinned out again. We did use it as like a glaze for the cake but I may try to oil see how that works. thanks for the suggestions.
Just came back to say that I used a “bad” can today. MUCH too liquidy. But I decided to use it anyway, and try the adding coconut oil. (I know I could still use it somehow if it didn’t work.) Well, it didn’t work! I added a LOT of coconut oil, and it never did whip up. So then I added some chia gel, then some chia seeds.
I used about 1/2 cup of it along with ice, an egg (I’m not vegan), protein powder, and some unsweetened chocolate almond milk (plus more sweetener), and made a “milkshake”. Yummy & filling! In time the chia seed that I added might thicken it a little more. ??? But it still won’t be whipped.
Hi Katie! I tried this recently, and it was amazing! I am working on something of a variation but was still hoping to mention yours, and was wondering if I could borrow one of your photos? I understand if you aren’t okay with it, but if you do happen to be, I will link to you, and give you credit, of course. Thanks Katie 🙂
Sure! You can always use my photos :).
oh what I would do for some of this right now!!
This looks delicious, but I just want to point out that many people think coconut milk is really good for you because the name sounds so healthy. What many people don’t know is that the fat in coconut milk is the unhealthy kind of fat (saturated) . It’s kind of like the visible fat on red meat….so NOT good for your heart.
Yes coconut has a lot of saturated fat. But saturated fat from a vegetable source has actually been proven to not be harmful like animal saturated fat. 🙂
Google “coconut saturated fat” and a lot of studies will come up with this info… or just look at history (the most reliable study). (Still, it has a lot of calories, so it’s good to eat in moderation if watching your weight.)