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
I really want to make this as an icing for a cake, can you tell me how long it can sit out of the fridge before eaten or can it sit out at all? PLease, Please let me know as I’m not used to this product.So much healthier for the kids B’day party. Much appreciated. : )
I’d frost right before eating, or keep in the fridge. Coconut milk will spoil if left out.
Thanks so much for the reply, I will have to give it another try later on as it didn’t seem to thicken up 🙁 I did use the canned premium but as you said in one of your comments it can happen. I will try to do something with it, how long is it good for in the fridge? I love your site and your recipes are ‘AMAZING” to say the least. Have a great day!
So this wont work for regular frosting on cupcakes will it?
It will!
I’d only frost right before serving, though. Or keep the frosted cupcakes in the fridge.
Ok… I’ll admit, I made a HUGE mistake making this- I did NOT use full fat coconut milk!!! It was an accident, of course, but after waiting so anxiously for it to be ready, I was not about to let it go to waste so easily. If other’s have made this mistake, then calm down- I’ve found a solution!!!!! After leaving it overnight for it to thicken, realizing it didn’t thicken, adding the ingredients anyway,and leaving it in the fridge even longer, pop them in the freezer for an hour or so and voila- you have creamy, cool, chocolatey ice cream!!! Now that I think of it, this recipe could make awesome fudgesicles if you put them is popsicle molds before freezing. Anyway, I really hopes this helps (-;
Now I’m very curious about where people think chocolate comes from. ???
‘Though I think that if you’re really picky, white sugar isn’t vegan. (Something about its being filtered through charcoal made from bone, I think.)
Personally, I’m not even vegan (or vegetarian, for that matter); I just love your recipes because you make decadent, yummy stuff from real ingredients! (And without resorting to soy, even!)
I don’t know about others, but I know it comes from a tree!!
Personally, I don’t use sugar in mine, and I use unsweetened cocoa pwd.
I’m not vegan or even vegetarian either. I do low carb, and done with sweeteners (Stevia is one of my main ones), it is a good low carb dessert.
Could you freeze this to make the mousse more “ice cream” like? I’ve never worked with coconut milk, so I don’t know how well it holds up in freezing temperature.
Yes, I think at least a few of us have frozen it. It makes a nice frozen treat. I froze mine in a Popsicle mold tho, and couldn’t get the mold off. I ended up eating it out of the mold with a spoon. But it was good.
But I like it as a mousse, and will probably usually eat it that way.
I came across this website about a month ago when I decided that my eating habits were making me lethargic and dependent on junk food and bad sugar to keep me going. This recipes on here are incredible! I must admit I am impressed with all of the healthy concoctions on this website, and I can still enjoy the things I love regularly.
As for cupcake or frosting? It has to be an even combination for me. That’s why I love whoopie pies. :]
I was wondering if you could sub just regular 2% milk for the coconut milk?
I LOVE this recipe! The texture is so wonderful and there is this subtle coconut flavor. Fantastic! I used liquid vanilla stevia extract and it worked very well. I will try a vanilla version and let you know how it turns out! I really enjoy your blog. Your recipes are some of my favs!
What size can did you use for this recipe? I have a large thing of coconut milk and don’t know how to measure it out! Thanks!
Where do you find coconut milk in the can? All I found was in a box like almond milk and it didn’t thicken at all.