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
Frosting all the way! Its my weakness.
Oh I wish there was a sub for coconut milk, I can’t stand anything coconut lol
Jen – I really dislike coconut as well. I’ve made the non-chocolate version of this, just to see how it would taste, and I was thrilled that I didn’t taste coconut at all. Give it a try!
Oh thank you Melissa! I will definitely try it thanks for letting me know 🙂
Melissa is right, Jen–there’s no coconut taste in coconut milk. I use it to make truly fabulous mac and cheese (my son was allergic to dairy all his short life, so I had to find a sub for his favorite foods), and my mother was then alright with eating Dad’s (also favorite) version of “m&c,” as she called it. Dad used coconut milk once I had him taste my M&C.
I have found Joyce it depends on the brand. There is one at walmart I buy called dragon something and so far that is the only one I can eat. They are always out of it though. Chocolate seems to hide the coconut taste pretty well with it too. Though I can’t eat it plain lol.
I’d rather have the chocolate frosting!
It looks so decadent & delicious! I need more friends (= more birthdays = more chances to bake = cake = using this frosting 😉
How much dry sweetner did you use, by the way?
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I actually ate it plain… I know I’m weird! But maybe start out with 1-2 T sugar or 1 packet stevia… you can always add more if it’s not enough :).
I ended up using 5 packets of Stevia to get it sweet tasting. Otherwise it wasn’t sweet at all and kinda bitter.
That looks divine!
FROSTING!!!! It’s the best part! 😀
hmmm.. I would say frosting. I can’t eat a cupcake WITHOUT frosting… but I can most definitely eat frosting without a cupcake ;0) I guess this is anonymous so I can say this without feeling too embarrassed… I usually have a tub of frosting (actually ever since your GENIUS coconut milk frosting recipe – I have had a tupperware of that) in my fridge at any given moment reserved just for unadulterated frosting consumption… and now… CHOCOLATE!!!! THankyouThankyouThankyou!!
LOL glad I’m not the only one. I always have an open can of coconut milk sitting in my fridge, open for easy access :). I rarely ever bother to put it on top of anything.
O.M.G.! Are your kiding? Would low fat coconut milk work? I need to do this, as soon as I get home. This is unbelieveable! I am making frosting with this. If you frost a cupcake, should I refridgerate it or can it stay out? I’m so excited to try this!
I don’t think low-fat will work.
I can tell you…lite does NOT work. : ( Is there anything magical about the can being opened in the fridge? I am clumsy and cleaning a can of that off of a shelf has no appeal whatsoever!
Some cans are thick enough when you first open them. But leaving it open in the fridge allows the water to evaporate and makes it thicker.
Yay a frosting shot yummy! I am going to make this today ; I have a whole carton of coconut milk that needs to be used up. This has been pinned on my pinterest board.
I don’t think a carton will work. It needs to be the full-fat canned stuff :).
So fun! Love these!
i just died a little. I love frosting and need to make this asap 🙂 btw you recipies are just simply lovely!