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
So glad you are endorsing “pinning” on your site since I just rec’d notification that your pin was removed from my board per your request. Therefore, I’m repinning this delicious recipe! 🙂
Has anyone tried this with skim milk? I don’t have coconut milk yet wish to make this one.
Hi Katie, what is the nutritional value of these shots/serving? Calories, Sugar, fat etc.
Thank you!
yum :p, have you ever tried using chocolate casein protein powder, just a scoop of it and a bit of water makes a really nice frosting!
!Yikes!! Casein is dairy! I don’t know if this is a fully dairy-free or vegan Blog, but I just about fainted when I saw this & want to make sure anyone with allergies doesn’t eat it. If you have milk allergies, do not ingest casein. Casein is the Latin word for “cheese”, that’s a good memory tool. 🙂
http://en.wikipedia.org/wiki/Casein
got something to cheer in hot summers!!!
Is this good without the sweetener?
I made it and tasted it before adding the sweetener and it tasted like unsweetened chocolate. It tasted much better with sweetener 🙂
I’m thinking of making this for a party and calling it “mousse” haha – just wondering if the pretty piping will hold up in the fridge overnight or if it would thicken enough if made the same day?
It can be made into frosting! Only frost the cupcakes right before eating.
Hi Katie! I just stumbled upon this recipe on pinterest, looks AMAZING! (As does your blog!) I have been searching for a vegan frosting for my daughters favorite vegan chocolate cupcakes… so how does this stand up as frosting? I mean should I refrigerate the cupcakes after frosting… will it all deflate on me after a time. None of us like cold cake so we try not to frost them until the very last minute if the won’t survive on the counter for any length of time.
Works well as frosting! And not only CAN you frost them just before serving, you SHOULD do just that ;). The frosting will crack if it’s left on the cupcakes to sit in the fridge overnight.
Tina, have you tried any of the vegan frostings from “Vegan Cupcakes Take Over The World”? It’s a great little cook book and many of the recipes have been “borrowed” by different web sites so they’re all over the web. They do every flavor you can think of and then some! I am so allergic to dairy too – i have done OK with some of the stuff in a can from the store in a pinch (was surprised to find no cow milk in most brands!!), but always prefer to do from scratch. This would give your daughter a lot of options. I have always thought every child should get to have cake! So many great options these days – dairy free, nut free, soy free, yay!) 🙂
Hi Katie
I have been pinning on Pinterest like a crazy person finding new thing for my new heathy diet, I pinned the chocolate shots as I am making them for my birthday, (love your site by the way) I did think it was very funny as you have a pin it button on your site! So glad I found your site!
Aw happy birthday, Anna 🙂
Made these for the first time today. So rich and delicious. Love your website. My daughter is allergic to dairy and loves chocolate. This is my favorite place to find sweet treats that she can eat.