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
As with a lot of recipes, the photos always look better than the food actually tastes. This is NOT the case with this recipe. Just made it this morning and thought it was awesome! Thanks for sharing!!!!! 🙂
Wondering if this would work for a cupcake decorating tenth birthday party? Does it melt when it gets to room temp?
Looks soooo good!
Will work for cupcakes, but it’s best to frost right before serving.
Thanks for this recipe. I’ve just stuck it in the fridge after licking out the bowl. So excited to try it in just a little bit!
hi katie
I’ve never made any recipes from the internet but your blog looked so good
so i have to try this
I just have a question
Do these taste coconut milk-y?
If I’m not vegan and i want a more generic frosting flavor do you think i could use condensed milk?
Thanks
I don’t think it tastes coconutty at all!
Hey, how many carbs per serving? How many does it make? Please answer…
Sophie, I’m sorry to say that that is (those are) questions that are not really answerable, as there are too many variables. The kind of coconut milk (brand etc), as well as the type sweetener used will/can make huge differences! The carb count varies with different brands of coconut milk! And SURE varies with different sweeteners. Also the amount made will depend on the different brands of coconut milk (probably even to some extent the different cans of the same brand, depending on the amount’ of “cream” in each can.) I think somewhere in this thread there are different people saying how much theirs turned out.
Also on the carb count, because different cans will produce more or less, it would be hard to determine. Also the serving size. Best way to tell, is check the carb count per “serving” on your can, then add the carb count of you sweetener, add together. Sorry that’s the best I can help you. (which I realize isn’t much help)
ok fair enough thankjs for the reply 🙂
would this be healthy? I made it and it taste too good to be true!!!
Question about what to do with the fat: It’s November and I’m in Canada, so my kitchen is a bit on the cool side, and when I opened the can the fat was already solid on top. Left it, put it in the fridge, but when I mixed it up the next day I ended up with little hard bits of coconut oil throughout. Should I have warmed it up and incorporated the oil before putting it in the fridge to avoid this lumpy texture? The taste was great! I sweetened it with a cocoa-stevia product called Fitilicious Flavour Blaster. (It’s meant for adding flavour to protein shakes.) Also, if you’re interested in learning about slave-free chocolate have a look at a docu called “Semisweet: Life in Cocolate” (http://docstudio.tvo.org/story/semisweet-life-chocolate) or “Dark Side of Chocolate”. (And then look for the fair trade symbol on all of your chocolate.) Love your recipes!! Keep ’em coming!
If it was already thick, there’s actually no need to even wait ;).
Yummo!!! I’m totally trying this. I love chocolate and recently started using coconut in recipes. I learned to do strawberry “ice cream” for my kids this summer- http://havingkidsisfun.blogspot.com/2012/05/fun-and-healthy-ways-to-stay-cool-in.html. They love it and I love it and it’s super healthy. I cannot wait to try this chocolate frosting. Of course I need to pipe it also, it just looks so much prettier that way :).
So I made this thinking of chocolate frosting, and when i made it i couldn’t get over the coconut taste. I added more coco and sugar but no matter how much i put all i could taste was coconut…… not my favorite :/
So… why would you bother commenting?
a tad expensive but also rich in flavor and easy to make. approximate nutrition info for 1 tbl serving when made with 3 tbl powder sugar: 18.9 calories, 0.8 g fat, 3.7 mg sodium, 80.7 mg potassium, 3.1 g carbs (0.5 dietary fiber), 0.8 g protien and various vitamins/minerals.