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
Hiya. This website is great – only if you leave your can in the fridge open overnight, there’s a very dangerous bacteria that can develop.
I can’t wait for the weekend to make some of your delights Katie :-).
I’m trying to become dairy & gluten free for a month-long trial, and now I know I can still ‘pig out’ on some scrummy sweets. Thank you!
x
Hi 🙂 I cannot find the answer to my question after reading through hundreds of comments, so here it is:
If you bought just coconut cream, would you use about a cup and a half?
Thank you!
Use one entire 13.5oz or 14oz can of coconut cream. Will work great!
I could only find coconut milk at my store so of course it wouldn’t whip enough for frosting. But it made the best dairy free fudgesicles ever.
I had a really hard time hunting it down at my store, too. I thought surely it would be included in the healthfood section with all the alternative milks- nope! It was on the baking aisle, near the baking chips, shredded coconut, etc. Hope that helps…
(and just found the cream on the ethnic food aisle, today)
I’m wondering if this should truly be labeled “healthy”. Isn’t coconut milk high in saturated fats? If you look at the can the serving size is really small and has a great deal of fats per serving. I do not think this is something that should be eaten by the spoonful (but to be honest I do that with frosting when I make it…thankfully it’s not often). My point is when I think ‘healthy’ I think salads, plain nuts, raw veggies…I may be the only one but I think the title is giving the wrong message. Otherwise I think it looks super yummy and is a great alternative for people who can’t/don’t eat dairy!
I found you can use light coconut milk/cream if you first set it using gelatin or agar (vegan, from health food stores) before blending it all together, then refrigerating it again to set the whip. Note the result is not as fluffy or creamy as when using full fat coconut cream!
The full fat version is definitely more decadent, but either version is a great treat when layered in a glass with strawberries!
Tried this and loved it! I ended up having a few shots then taking the rest and putting it in a pie. It worked really well! I baked the pie part, let that cool, added the frosting, and put the pie in the freezer for a day. After a day the pie was easy to cut and super yummy.
I. Flipping. Love. You!!! Just made it!!! It’s incredible!! I added a bit of butter extract too!!! WOOOWWW 😀 😀
Hi Katie,
I just made this for the first time – it won’t be the last time!! So good, I love that it is light and airy, so I get my choco fix w/o feeling weighed down and guilty.
Thanks for another GREAT recipe!
Dawn
Hi!!!
To let you know I GAINED like 20 lbs. just for looking at this gorgeous chocolate/coconut idea!!!!!!!! Will try it anyway!!!!! Look YUMMY!!!!!!!