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
Will Stevia in the Raw work for this recipe?
can the Chocolate Frosting Shots be refrigerated and if so, for how long?
thank you for sharing your wonderful recipes!
I used Lucuma powder to sweeten and it tastes amazing, even helps thicken it up!
This looks delicious, Katie! Do you know if you can use cacao instead of cocoa powder? Thanks!
Yes, you can 🙂
Thank you, that’s awesome!! Now I’m even more excited to try this! 🙂
When u refrigerate coconut cream or full fat milk it gets SOLID…. How do you get it out to work with?
I’m sorry, but this was probably the most disgusting thing I’ve ever made. I followed the recipe to the T and it tasted bland like cardboard, had a weird aftertaste, and an awful smell. I used one can of trader joes coconut cream, Godiva cocoa powder, and stevia… I was sure it would taste wonderful because I used high quality ingredients, but alas, it was a huge disappointment. I’ll try the vanilla version of this too… Maybe I’m just not cut out chocolatey coconut, who knows. But I have a gut feeling that it’s the coconut cream that’s making the foul taste.
What stevia did you use?
Also, perhaps your cream had gone sour. There is definitely not a problem with the recipe, as hundreds of others have made it successfully.
You dealt with that very well, I am not brave enough to Blog about food yet, people commenting that it is terrible when all of my taste testers have called it wonderful would just break my heart! Or I would want to sock them. Hehe 🙂
So happy to find your Blog! And still funny how i found it, was looking for chocolate lip balm, saw “chocolate katie” and had to find out what in the world that was! My daughter is a Katie so I was even more curious! THANK YOU so much for all of this work you do and for sharing it, i really appreciate it! 🙂
Aw thanks, Amy!
To answer your other question, my blog IS a vegan blog. Most of the readers are probably not vegan, but all of the recipes are vegan :).
I am a frosting nut also. When growing up, my brother (20 yrs older) we share a cake. He would eat the cake and I the frosting. It was good sharing time for the both of us.
i made this yesterday – it was soooo good! i mixed it with electric blenders – not sure if that added to the fluffiness but it was very light and creamy. One thing, though, it makes you VERY full even because of its high fat content from the coconut cream (i used coconut cream) i can’t wait to try the strawberry and vanilla version(s)!
FYI…”Grace” brand coconut milk(full fat) does not work…i guess due to the guar gum??
my first try, my can was no way near thick and rich, so I turned it into an awesome milkshake, lol, will try again though.