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
Found via Pinterest and tried tonight.
I bought a can of Thai Kitchen (original) and placed it in the fridge more than overnight (maybe about 36 hrs?); I did not open it, just put it in the fridge. Followed the recipe exactly, but used real granulated white sugar. (Start at 2T for real granulated and continue to mix, taste, add, mix, taste, add until you reach your preferred sweetness is my suggestion if you use sugar.) I also think next time, I will use powdered sugar. I could have this time but wasn’t thinking. Anyways, it was a cross between super thick pudding and mousse, which got softer the longer it was not refrigerated. My toddler and I loved it. He is autistic and lactose intolerant. You could only taste rich chocolate, no coconut, which I enjoyed. We usually do the whole ‘chocolate avocado pudding’ thing, but now we also have this…thanks for sharing it’s truly a delight and I can’t wait to make it again.
You will not want to keep this out of the refrigerator for long periods of time. Like cream, it will spoil.
Is there a difference between canned coconut milk and the coconut milk in a carton? I used So Delicious brand of coconut milk without a good result. The milk had thickened, as you suggested. Perhaps not long enough?
There is a huge difference between the canned and in the carton (So Delicious or any other brand). You have to use canned and it it has to be full fat, meaning not Lite/Light! you can use canned coconut cream, but not light! (Even some cans will not give good results. I got hold of one the last time I made it. I had VERY thin pudding. Still tasted good, and I still ate it!!! But not mousse. I don’t think of it as frosting, I think of it as Mousse!)
You should have some good chocolate milk there!
No matter how long you chill the So Delicious, it won’t thicken enough for this recipe.
Note: I always mix mine with my mixer like I’m making whipped cream. I can’t imagine getting as good of results just stirring or mixing with a fork. If you have a good can of “milk”, it really whips up nice & fluffy. (My last can was very runny, and as I said above, resulted in a thin pudding,,, after adding some cream to it. It was good tho, just thin. Probably the brand. I’d never even seen this brand before. Can’t remember now what the name was.)
hey katie, i tried this tonight, but the coconut milk turned rock solid in the fridge. is that normal? should i let it unthaw a bit and then try to mix it? right now it’s just like ice..
Hmmm… was it in the back of your fridge? It sounds like your fridge is too cold! Every now and then, things freeze in the back of my fridge…
uhm nevermind, i put it in the freezer and not the fridge ;D will try again 😉
I transferred it to a bowl but I mixed in the water at the bottom. I just saw that you wrote not to shake the can. Will it still thicken mixed?
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!