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
Made a mess of this my first time around. It had too much liquid coconut (accidental add while cooking with little people). We modified the recipe to include coconut milk and powdered peanut butter and created a reese flavored ice cream. Thanks for the inspiration to start a fun project with the kids.
This was AWESOME! My friend and I used it with animal crackers like Dunkaroos which was amazing. I’m also going to try to make sandwich cookies for my kids. Love, love love.
Hi, I Was just wondering, will the frosting taste like coconut?
Nooo not at all…just yummo chocolate, thick and creamy
So, half of this I ate right off the soon or I dipped pretzels in it. YUM! Today, I wanted to change it up a little bit and added a couple drops of peppermint essential oil. It’s pretty delectable that way too.
Just got your cookbook. Found some great things, some I’ve already tried. Love your ice cream.I just can’t seem to find the chocolate shots to get nutritional information. Love your taste & the health you add to your creations. Have always had a sweet tooth & chocolate is my favorite. Having lost 6lbs a few years back, you make it easier for me to indulge. Thank you so much.
They are on page 191 😉
Hi Katie,
I just love your recipes. But I cannot use Coconut milk as I have IBS. Can I use my Lactose Free, Fat Free milk instead?
Thanks
I just made this and will sooo use it again when those chocolate cravings want to take over. It’s like a melted truffle. I put it on a strawberry. So yum. Thanks for the idea, I never would have even dreamed it would be like that.
Hello-can you use refrigerated coconut milk? Like almond milk only coconut?
Sorry, you need the fat in the canned milk.
Thank you for your recipe. It might be important to point out to your readers that the coconut milk you refer to in your blog post works well because it contains the stabiliser guar gum-not because it is better than any other. Organic or not, if you are using a coconut milk that is 100% coconut milk (without additives), regardless of the ratio of coconut to water, this recipe won’t work very well. It needs a stabiliser. So, instead of shaking the can at the store, simply read the ingredients. If it contains a stabiliser you won’t need to add one at home. The brand you mention just happens to already have one added to the can. This is also why, as you mention, using powdered sugar is a plus, because it contains corn starch yet another thickener. You can make this with any coconut milk, adding your own thickener and/or stabiliser at home.
These are delicious! !