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
OMG your pictures look delicious!!! How do you get it so pretty and swirly? 🙂
Hi Katie!
I just love your healthy dessert recipes and was totally amazed by this idea! WOW! However, I don’t live in America and can’t find Thai Kitchen Organic or any canned coconut milk around here. We only have them in bottles. I remember I left an open bottle accidentally in the fridge once and it got thick, but I can’t remember which brand it was!
So, how many grams of fat does the coconut milk you recommended have? If I have this info, I might find one with similar amount of fat that may work well…
Thanks for your help!!
If it got thick, it’s the right kind!
Made these tonight and oh-my-goodness, so good! I used carob and a dash of cinnamon in place of the chocolate. Will definitely be making these again. Thanks so much! Now I need to get the needed items to serve mine up to look so pretty like yours!
I tried making this and followed the recipe exactly. It was so runny and couldn’t whip it at all. I’ve made whipped cream by draining all the fluid, I used less than half the fluid for this and it really turned out terrible. Might try it again but why waste the coconut milk??
This may be the greatest recipe ever off Pinterest! I made this for my family tonight and they just gobbled it up! I did use real sugar though since I am not a fan of sweetner and I also added dark chocolate to give it another something special! It was awesome! I don’t think I can be without this recipe!
I don’t think this should be a 5-minute-or-less because you have to wait ALL NIGHT for the coconut milk. Gahhh I want it nowwwwww….
Followed the recipe has written and apparently I’m not as good a cook as I thought I was, it never set up great flavor but it was more like a chocolate soup. After sitting in the refrigerator for two days it got a little thicker but I think that might’ve been because the back of my refrigerator freezes things. Again wonderful flavor I just think I did something very very wrong. 🙂
does it work with raw, homemade coconut milk?
Hi Katie!
This recipe looks amazing and I will have to seek out 1 CAN FULL FAT COCONUT MILK!!!!!!!! to try it! ha ha, you are so patient with all of your comments asking again and again and again about the low fat stuff. Thank you for sharing your creations with us!
I used honey to sweeten mine and it is great! Not too sweet. 🙂