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
Love these recipes! I check your blog constantly and make many of them! You are so innovative!
Thanks!
I have a question about your “bad can” comment. If it doesn’t thicken up, is it just “bad” for the recipe but still usable for other recipes? Or is it really a bad can that should be tossed out?
Just a bad can for this particular recipe. Sorry for the confusion!
How about this without coconut milk? I’m allergic 🙁 🙁 🙁 🙁 What’s another option?
Well, I jus made this, it didn’t really go right, it was utterly divine but more like a thick milkshake than frosting/icing. Not that I care I’m still inhaling it! I don’t know if I just had a bad can, or if it’s the brand (I’m in the UK so used Blue Dragon full fat) or if I should have left the watery bit out, looks like I’ve got some experiementation head of me! Gutted! 😉
I have recently gone vegan, and as the weather is so horrible outside tonight..I have found myself wandering to the fridge and freezer looking for comfort food.
I just whipped up a batch of this and it hit the spot perfectly. Will be using from now on for all cake frostings etc!
Thankyou!!! x
Well, I left the can in the fridge last night. I guess I got a bad can :(. So sad….But, I’m drinking it like chocolate milk! hehe I used special dark cocoa powder and no sweetener. Still addicting!
It worked! I put the whole can in the fridge, and this morning all the water was in the lower half of the can. It only works if you dump out the water and just use the top thickened cream half.
I am on a program where I need to count calories. Any idea what 1 TB of this stuff would be calorie wise? The nutritional label on the can is for all of it mixed together, so wonder what it would be without the water.
Sorry, no idea. It also depends on each particular can.
Sorry, I can’t answer the calorie question, but I will say that it depends on the can of CC “milk” as to whether it only works with the cream half. I have made 2 or 3 successful “batches”, and I used both the cream & the watery liquid in each of them. (I’ve also made an unsuccessful batch, but it didn’t even have any thickened cream in it. It was all runny (and I had chilled it).
Each time I started out with just the thick cream, started whipping (I whip it in my mixer like whipped cream) & then started adding the watery liquid. (Could not do this with the “bad” can, it wouldn’t even separate.) With each of the good batches, I was able to add all the liquid & still have a good whipped cream/mouse consistency.
Just sayin!!
Hi Katie,
I tried to make this a month ago, but my milk didn’t get thick like you said. Can I use the coconut milk from a box as well?
No, it will be even thinner than the liquidy can!!
You will only get chocolate milk. It will not whip.
I tried this last night and it worked! Actually, when I opened the can, the mixture was already separated and thick – I used Thai Kitchen. I still put it in the fridge all day while at work. I used (dare I say it on this site) Splenda as a sweetener and also added mini chocolate chips. I’m not a big fan of coconut and this did have a bit of the flavor, but it wasn’t overwhelming. I’m motivated to try it again by all the comments on what other people added – peanut butter, instant coffee, mint!! The only thing holding me back is the amount of fat in one serving. 5 servings per can and (if I remember right) 14g of fat per serving. I’m not a fat-phobic person, but that is alot, especially considering I only separated it out into 3 servings before I realized it was supposed to be 5. This will definintely be a once in a while treat – it’s a good thing it only makes a small amount.
Hi Katie,
I used a ‘bad’ can that didn’t thicken up, so I added 2T of melted coconut oil with the cocoa, stirred and put it back in the fridge for 10 minutes. It worked PERFECTLY!
Good to know!!! Thanks!
I tried adding coconut oil to some that would not whip a while back. I added a LOT (and I do mean a LOT) of coconut oil, and it still never would whip. Yours must had a lot more fat in it already than mine did. Mine was VERY thin, and very little fat. (Yes it was the canned, but not much thicker than the carton type.) Just thought I’d let others know that that does not alway work. :>( Sure was hopeful!!!
I still had chocolate milk. I even added cream, to no avail. Finally added some chia seed, and let it stand. That became more like pudding, so a little easier to eat. I had already gone beyond chocolate milk!