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
Mmm I personally love the balance of cake to frosting, but yours seems so mousse-like that I think I’d like it. Some frostings are so sickeningly sweet they give me a headache.
I would argue that most chocolate that is dark is vegan, provided there was no slave labor involved. If so, a human suffered which is certainly not vegan (humans are animals too!). So,I would argue fair-trade chocolate is vegan. I know some vegans who won’t eat any chocolate for fear it may have been made by slave labor.
To be honest, I didn’t know much about slave-labor chocolate until just a few months ago. It’s so hard to keep up with everything… there’s so much exploitation in this world. I just learned, for example, that Hersheys uses slave labor for their chocolate. Someone just told me this yesterday, so I haven’t even had a chance to look into it.
I completely agree with you. Humans are animals too, and we need to try to extend our compassion towards ALL creatures’ well-being. (I’m really glad you brought the Bob’s thing to my attention a few months ago, too.)
Can I pay you to come be my personal dessert chef? These look Amazing!!
Pay me in chocolate? 😉
Those shots are gorgeous! The thought of shots makes me cringe (ever since bday #21 ;)), but these are ones I could definitely handle!
Next time I go to the store I’ll totally buy some coconut milk. The only thing is where I live coconut milk is sold in little glass bottles so I’m not sure if it will work for me, maybe if I put it in a glass and let in the fridge it may get thick.
Also, could someone tell me how much coconut milk usally cames in a can? This way I can buy the correct amount for the recipe.
Thanks in advance.
I use a 15-oz can. 🙂
I like the cake part, i usually go around the frosting because it’s much too sugary and buttery D: (ew) but this might just might change my mind, since I won’t feel like I’m eating straight sugar and butter! This is a must-try!
Hey Katie, love the blog! I was wondering of the fat content of the coconut milk mattered? Like could I use fat free? Thanks!
No, you need to use full-fat canned.
Yes I’ve tried leaving a Reduced Fat can uncovered in the fridge and it remains watery
omg. how many times does this question have to be answered? read the comment section and stop wasting my time by repeating it every 10 comments. why are you so damn lazy?
WOW! This particular “Anonymous” seems to have some truly serious anger management issues. Perhaps you should just not read any comments on anyone’s site; this isn’t your personal site, it has nothing whatsoever to do with you, and you’re the only one “wasting” your time if that’s how angry you get at the rest of us.
I was a little skeptical on whether or not the coconut milk would turn into a whipped mouse, but sure enough when I opened my can half of it was already thick! SO EXCITED! I ABSOLUTELY LOVED THE FINISHED PRODUCT! THANK YOU THANK YOU THANK YOU! :))))
I also dipped my strawberries and blackberries and that was the greatest combination in the world. Yum!
OOOOOOOOOHHHHHHHHHHH!!!!!!!!! GREAT IDEA WITH THE FRUIT DIP!! ~YUM~
Perfect!! I have my can opened in the fridge and I just bought two containers of strawberries. I know what my lunch tomorrow will be! LOL 🙂
Can you tell me what brand you used?
The answer depends on the quality of both the cupcake (or cake in general) and the frosting. But in the case of coconut milk based frosting, I would gladly eat the frosting without any hint of cake.
This sounds wonderful! Just curious how much this recipe makes – wasn’t sure if the whipping adds volume. Do you think leftovers (if there are any of course) would store ok in the fridge for a few days? Thanks:)
Yes, you can definitely store leftovers uncovered in the fridge for a few days. Mine is in there now :).
It makes maybe a little over a cup? Maybe a cup and a 1/2?
Ooooooo- HECK YESSSSS!! 🙂 I neeed this NOW!