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
Sorry if someone has already asked this, but can you use lite coconut milk for this recipe? Thanks! 🙂
yum, yummy, yum yum!! i found this recipe on pinterest and just made it a few minutes ago (i randomly had a can of coconut milk sitting in my fridge for another recipe i found on pinterest).
i do not follow any sort of special diet and still love this dessert. when I made this, i used all the water in the bottom of the can and whipped it with a hand mixer. as i was hoping, it had the consistency of mousse. i flavored it with just plain old white cane sugar because that’s what i had on hand. i added somewhere between 2T-3T because it seemed a bit bitter for my taste with less. however, as i was enjoying it and reading the comments above, i ran across the comment to add salt. i re-whipped it with an added sprinkle of sea salt (really, a shake) and that really seemed to take any bitter away. perfect addition really. i’m sure if i would have added that earlier, i wouldn’t have needed as much sugar. even with the sugar and sea salt, it did not seem grainy to me. i also personally thought, unlike others, that it had a HINT of coconut but a perfect base for chocolate in my opinion.
thanks for the recipe!!
so my husband just tried it and he could not taste coconut. i forgot to mention i used golden star brand coconut milk. so far, this is the only can i’ve purchased and didn’t have any issues with it thickening.
What if the coconut milk is TOO hard? Mine was hard like… well, HARD, and I had to force it out in crumbles with a fork. Not creamy-like at all. Like cold fat. Tried to whip it into cream/mousse anyway, and it got better, but it had bits of little “fat-lumps” in it, and tasted a bit like alcohol (?). Was this a bad can or is this normal?
Yeeey I got it today!! Yesterdays can must have been bad, todays was supercreamy! I added a bit of peanut flour and carob, and it is sooo yummy. Tastes exactly like chocolate nougat! Can’t notice the coconut flavour at all! Even my boyfriend who HATES 99% of my healthy snacks loooves this. Will use this on cakes, muffins, pancakes, fruit.. Oh my, so many options, I can’t wait! My new fave recipe 🙂
Why does the can have to be uncovered? Can I leave the can unopened and just use a can opener to take off the lid the next day?? Looks yummy! Can’t wait to make!
I tried a different technique instead of putting it in the fridge overnight in order to thicken it. I put it in a double folded cheese cloth and strained it. Perfection!! And it only took 5 minutes to strain. When I peeled the cheese cloth off it was thick! I choose not to use the brands thickened with guar gum. The ingredients are just coconut extract and water. I can use the water that was strained off of the coconut solids in a smoothie in the morning! No waste. Side note, I doubled the recipe because I didn’t know how much it would make.
Looks delish!! I buy coconut milk in a carton…how much should I put in? How many ounces come in the can? Thanks!
Completely different product, and carton coconut milk won’t work.
I tried the light coconut milk from Trader Joe’s! It basically settled into a pudding consistency, which is still delicious! Would like to try it again, however, with regular coconut milk to make it like frosting. Also, dropped in some mint extract to make it chocolate-y and minty 😉
Just made this and let me say…
THANK YOU!!
So delicious and easy-peasy to make!!!!
Do you think this could be frozen for a cool summer treat?
sure!
Oh my goodness looks yummy! I have been making coconut milk ice-cream for my kids. They don’t do dairy. I have made the most perfect ice-cream I have ever had.
3 cans of coconut milk (at least one needs to be full fat)
3/4 cup cocoa
1 tsp vanilla
1 tbsp corn starch (for smooth texture)
1/2 tsp salt
1 cup sugar or sweeten to taste (I think sugar works better for the texture but anything should work)
Mix together well. I use a blender or mixer. Let set in the refrigerator until it is really cold. Then pour into your ice-cream maker. Perfectly textured ice cream that is seriously addicting and is dairy free! You can adjust the cocoa and sugar according to taste. If you want more coconut flavor then cut down on the cocoa. If you want to cut the coconut flavor out more follow the recipe. Keep in mind as you are sweetening that this will taste sweeter before it is frozen as ice-cream. I add mini chic-chips! Enjoy!!