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
Hi Katie! I just found your site on Pinterest. I’ve never heard of full-fat coconut milk. Is it high in fat? Thanks!
It is high in healthy fats, not trans fats. Coconut is proven to be good for you.
Yes,coconut is good & remember to burn off the fat with a good hike because fat is fat even good fat. They all have calories that need to burn. True story: a group of special forces team members ran marathons on 2000 calories per day drinking olive oil in small packets.
Hi Katie, thanks for this great recipe! I’m planning on making it for my daughter’s 1st birthday party. Can you tell me about how many “shots” the above recipe would make? Thanks!!
It depends on the fat content of your coconut milk. I would say 3-6.
Made a variation of this idea for a dairy-free chocolate mousse dessert. The texture is amazing, and I actually prefer the taste to heavy cream based mousse. Definitely a treasure!
Just curious, what did you do differently?
I’m not a fan of coconut, but LOVE chocolate. Do these have any kind of a coconut taste?
I am so happy I found your site. I tried your Black Bean Brownies tonight, with a couple of variations. I used Old Fashioned oats and milled them in my Nutri-bullet, I used honey and a dark chocolate candy bar with cocoa nibs instead of the chocolate chips. I used what I had on hand and I think they were great and my husband said they were very good. The next time I’ll try chocolate nibs alone, I have some on order, the extremely dark chocolate was kinda strong. My husband and I are trying to eat healthier, but my downfall is dessert, I think you are a going to be a life-saver. God bless you!
Nice recipe Katie. Many of the coconut creams contain a thickener such as xanthan or guar gum or both. I use agave syrup or xylitol & works fine for sweetening.
Here’s a ultra simple recipe for you collection: avacado,banana,& cocoa,with a pinch of cinnamon,(or not). Fork or blend together & chill. Yum!
I used the full fat coconut milk and have some chunks in the frosting. I used beaters….any suggestions for the smooth creamy texture pictured????
This looks incredible. My daughter and I are huge chocolate mousse fans! can’t wait to try 🙂
I am allergic to dairy and this is by FAR my favorite chocolate dessert! Thank you! I figured out that the secret is making my refrigerator colder so the coconut milk becomes completely solid first. I am eating right now ans it’s 10 am. 🙂
Hi! I found this recipe on a Google search and loved the idea! I used a can of coconut cream, but it still turned out super runny. Any advice? I had another can of coconut cream, so I opened it and stuck it in the fridge to see if the liquid part would thicken up. I’ve never used this before, so I know nothing. Any advice would be appreciated as my cupcakes are waiting to be frosted! 🙂 Thanks!
You need to find a can with a lot of fat. As Katie says in her post, some cans don’t work and there’s really no way to tell ahead of time.