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
No!!! I just ran out of cocoa powder. This looks SO SO SO GOOD. It’s like an easier chocolate mousse type thing. I have to make this! Thanks Katie 🙂
Love this!
I’d probably use this with actual cupcakes though(because somehow, I generally don’t like plain frosting.. I know, super weird!)
Anyway, just wondering – how many ounces is that can of coconut milk? I always feel like I mess up in some recipes because the can I buy ends up way different from the original recipe! ):
Mine is a normal-sized can, so around 15 oz?
But it NEEDS to be the canned kind, not a carton of the coconut milk they sell these days under names like Silk or So Delicious.
You should make a recipe for actual shots with chocolate! Like, a tequila-chocolate shot… although that sounds gross at the moment, I’m sure you could come up with ways to make it delicious.
I need more calorie-friendly/health-conscious ways to party 😉
Oh man, I’m thinking of cocoa-rimmed glasses now…
Yes, I think alcohol needs to make its way onto my blog!! I’ll start trying recipes out at my next girls’ night :).
its not very often that i see a recipe and think to myself.. i need to make that TODAY. Right.. i am off to buy a can of coconut milk byeeeee
Hey Katie, I’d LOVE to make this (100% chocolate addict) but I don’t want to leave the milk exposed in the fridge attract bacteria? I’m quite paranoid about such things, so could you suggest another way to let the milk thicken?
I’ve never tried it, but it *might* work even if you covered it.
If it helps… I always keep mine covered and it gets REALLY thick… maybe not thick/voluminous enough to pipe like regular frosting but it definitely works! (I am a germ-a-phob too) :0) *but I leave the watery milk part out to help it get thick* and IF it survives more than a couple days it gets a little thinner as the days go by (with a lid on it)… but it is usually consumed quite quickly.
unless your fridge is a filthy pit and isn’t temperature contoled, it won’t collect bacteria. most bacteria doesn’t grow at that temperature, that is why we keep our food in the fridge in the first place
Bacteria does grow in the frig -hence the moldy food if left too long. It just grows a lot slower. The FDA overdoes their cautions, which is good for restaurants or if you have a compromised immune system. I doubt overnight would be a problem in most cases, but it doesn’t hurt to err on the side of caution.
You might try straining it though linen like you would do to make Greek yogurt from regular yogurt.
omg. do you have to be such a pain in the butt by nitpicking? stop being caught up in trivial minutiae. yes, bacterial growth is slowed, not stopped in a refrigerator. but it isn’t really the point of the comment, is it? the simple point is that it’ll be ok for for a while — especially since she’ll likely use it up in a few days by remaking the recipe.
You’re the pib I was merely point out that bacteria does grow in the fridge which was what the post was about. And it doesn’t have anything to do with the filthiness of the fridge because bacteria in in the air an lands on the food before it is covered. I wasn’t saying it wouldn’t be ok for awhile (hence my comment about the FDA overdoing their rules(.
I just put the whole can in the fridge overnight, before opening.
I just discovered your blog and love it! I’m a chocoholic, but try to to healthy…I may be borrowing some of these recipes!
Holy moly, you are brilliant! This is such a great idea! Although it was that bakeries idea, but you just made it way better by making it ridiculously healthier than I’m sure theirs is. Way to go, Katie 🙂
I’ve never heard of this before, but I love the idea! A healthy chocolate frosting shot sounds right up my alley 🙂
I am just wondering if there is any possible substitute for the coconut milk that is dairy/nut/soy free?
Isn’t coconut milk dairy/soy/nut free? (Since coconut is really a fruit, not a nut)
sorry to mention – my sons are allergic to coconut
This looks great! I tried your chocolate bar recipe after i read it- It went HORRIBLY wrong! So bitter, even though i added much more sweetener than the recipe called for. I followed it exactly. I had to throw it out 🙁 Not sure what went wrong.
What sweetener did you use?
I used stevia ( sweetleaf brand) – is that the problem?
powdered or liquid?
powdered
I had the exact same problem as Sarah. I used powdered Stevia too and it certainly did not get better the more I added. I was really disappointed because it looks really good!
Guys, powdered stevia is NOT in the list of ingredients!
And i wonder at my bad grades in reading comprehension 🙂
I emailed you! For some reason, it won’t let me add any more comments to this thread.
I had the same problem, but I didn’t use stevia, I went with a dry sugar substitute (it’s supposed to be 4 times sweeter than sugar) and it’s still bitter. If anyone know how to fix it please let me know!
On another note, my coconut milk didn’t get thick too, so I added unflavored/uncolored jello (I’m not vegan) and it did the trick, so maybe those who want to use low fat milk can do that.
OH, definitely NOT too much chocolate for me!!!!!
Just MHO…… Half the chocolate would just be YUCK!!! But again JMHO!!!!! Everyone one is different, and tastes are different. To each his/her own!
Thank you Katie, for all of your awesome ideas! As for cupcakes or frosting, I think your mousse looks fantastic! SO I will say frosting because I want to eat this NOW! The bars are also so simple, so amazing! I finally posted about your wonderful blog, and thought you might like to see it!
http://fresh-you.blogspot.com/2012/01/my-favorite-blog.html
Have a great day!
What a fab idea! Trying immediately!
Those look amazing and I happen to have two cans of coconut milk! My hubby is lactose intolerant, so this would be great for him.
My concern is with putting the open can in the fridge, I have heard you can get botulism from food in an open can, is that something you don’t have to worry about since it is in the fridge?
You can transfer it out of the can and just leave it uncovered in a bowl. I leave mine uncovered in a glass pyrex dish :).
It’s my Birthday and I want it all..cupcake and frosting!! If I had to choose probably the cupcake..I luv frosting but a little goes a long way! Have a happy day!
Happy birthday!!
Katie,
I love that you are saving calories by getting rid of the excess cupcake. Just eat what you love! Plus the ‘shot’ concept really adds aesthetic and makes you feel a tad classy 🙂 Keep posting!
Melissa
I am just wondering what kind of cocoa powder you use, what kind of brand? I am kind of lost in alle the different ones (raw, pure, organic etc)
Honestly, I don’t think it makes much of a difference! You can even use just regular old cocoa powder (not raw) and it’ll be fine :). I like Dagoba when I’m splurging. For the ones in the photos, I used Hersheys.