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
Does the frosting have to stay refrigerated? If I ice a cake with it?
You can ice a cake, but I’d do it right before serving if possible. Because coconut is perishable and this has no preservatives, I don’t think it’d do very well for hours on end out of the fridge… but then again, I could be wrong!
OMG, you are a chocolate goddess!!! I used dark chocolate cocoa powder because I prefer dark chocolate, but it just wasn’t perfect quite yet. So I decided to take a handful of chocolate chips and chops them up and mix them in. Somehow it still wasn’t enough, so I took some fresh strawberries and added them in. I’m in HEAVEN right now! How on earth will I keep myself from finishing the entire bowl?!? So much for self-control….
LOL good luck! I can’t help you… self-control doesn’t go very well with chocolate, does it? 😉
I got one of those “bad cans” that didn’t thicken, but I didn’t want to waste it, so I mixed it up according to the recipe and stuck it in the freezer until it got kind of slushy. Tastes really good, but can’t wait to get a new can because I want to try it like frosting!
Hey Katie,
I just made this recipe, but I don’t need it right now (I just needed to try it out). Do you think it would freeze and defrost well? I really have no idea.
I am wondering if this recipe would work using melted chocolate, and if so what kind would be best?
I’m sure it’d be good, but I haven’t tried it so I don’t have any recommendations.
So, I have a question. How much does this make? I’m thinking this might be really good as a “filling” in some cupcakes I’m making soon. Is it think like a chocolate mousse?
Thanks for sharing.
Yes, thick like chocolate mousse. The amount depends on how much fat happens to be in the particular can you get. I recommend Thai Kitchen Organic.
This sounds REALLY tasty, Katie!!
Wow! That’s delicious! My store sells the Thai Kitchen in a little 5.3 oz can (2 servings). I used that with just 1.5 tbsp of cocoa powder, a little agave, 1/4 tsp vanilla, and 1/4 tsp instant coffee! YUM, thank you!!
Is there anyway you can make this recipe thicker? I keep hearing everyone describe it as “mousse” and just wondering if there is anything I could add to make it more dense and less fluffy. Thanks!
Leave it in the fridge uncovered longer? It gets thicker and thicker the longer it sits, and I highly recommend Thai kitchen organic, because that one doesn’t have water in the ingredients.
So, I opened a can of full fat Thai Kitchen coconut milk, but there’s a layer of fat on top, so I mixed it all together and put it in the fridge. It’s not really thickening, but its only been a few hours. Is this wrong? Does it matter if we mix the milk together? Or, does one not mix it until it thickens, and then we mix it all together??