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
LOVE this! I was out of vanilla when making this so I tried it with peppermint and OMG it was AWESOME!!! Threw in some CAROB chips and made it a MINT CHOCOLATE CHIP frosting version. Who would have thought that such a mistake could be so DELICIOUS! THanks for the recipe katie!
Just made this tonight for guests from Germany – unanimous YUM from all of us! Thank you for all your efforts – it’s appreciated!
Yes these are very tasty indeed, had them last week and they are on the menu next weekend for one of neighbors children who my girlfriend looks after, who is moaning because he missed out and his other siblings are raving about them :O))
My friend just sent me this recipe and I cannot wait to try it, and many of your other recipes too!!! My 23 month daughter is underweight, but has a life-threatening allergy to dairy (allergic to soy and nuts as well), so we rely heavily on coconut products to increase her fat intake…I’m so excited to see that many of your recipes use coconut (and are all dairy-free thanks to being vegan!)! I think I’ll try your chocolate cupcakes for her birthday party next month, along with this frosting if she likes it. Thank you for a whole new set of recipes to try!
I am not a huge fan of coconut milk. I like it, don’t get me wrong, but I have tried the ice creams that are made from coconut milk and don’t like it. Are there other options you would suggest in place of the coconut milk? What about almond milk? Would that work? I understand all the health properties that come from using coconut milk, I am just not a huge fan of the flavor.
Just made this today. Used the Goya coconut milk, and I guess I got a decent can because at least 3/4 of it was thick. I wound up using quite a bit of sweetener as it turns out, at least compared to what some of you have said – 1/4 cup plus another tablespoonful, but boy did it turn out delicious and has a great texture. It actually reminds me very much of mousse.
Shana, by my calculations and given the ingredients I used (the Truvia instead of Stevia), I worked it out to be ~600 calories for the entire batch. So it just depends on how much of the batch you use per serving. I used it as frosting on a 3-2-1 cake tonight, so it was quite minimal. I think you could probably get about 4 shot glasses worth out of it standalone, so about 150 calories.
May I ask what kind of cocoa powder you used? I am on my 6th packet of Stevia and it still has an awful “snuck into the cabinet and ate a bar of my mom’s bakers chocolate” taste
This looks great. I have been doing no sugar lately and this will help. I love your site and saw the blondie recipe, (my son does not like chocolate, I dont know how he is mine) I noticed that you have tried to use stevia and was wondering if you have experimented with it more and how much you used? Did you have to add applesauce to substitute for the bulk? I tried to make sugar free cookies with stevia and they turned out awful I would love to try to make ones that dont taste like dirt or as my kids say “they’re ok just really weird” the cookies sat on a plate for a week before I threw them out so I think they were just being nice. Any help would be so wonderful. Thanks Heather
YUMMY! when i saw this on Pinterst i thought it was like a Wendy’s frosty! Im Dairy free and i’m always looking for ice creamy substitutes, do you think if you left it in the fridge or the freezer and got it real cold you could eat it like an ice cream or would it get too hard? Thanksss 🙂
why can’t you shake the can of coconut milk?