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
This is an AMAZING quick recipe for someone looking for a healthy way to satisfy their sweet tooth. The taste is so rich and creamy and just as good as eating a chocolate bar – no joke! I’ve enjoyed it a couple of times this week with some strawberries 🙂
Will this taste like chocolate or coconut?
Hey! How much sweetener did you add for their recipe ?
Definitely depends on your tastes! Just start with 2-3 tbsp and taste and see how much more–if any–you want to add.
how much sugar do you use?
whoops, just saw the last question!
so when do you add the booze and how much?
I was considering filling small waffle cups with this but wasn’t sure if it would melt into a gross mess if it isn’t kept cold. Do these need to stay refrigerated? Thanks!!
Hmm, unless it is very cold outside or in the venue where you’re serving them, they really should be kept cold to ensure the mousse doesn’t melt. It can be left out for a little while, but anything more than an hour is a risk.
If you want to use stevia for your sweetener, how much would you use? I use either the Now brand liquid or the Now brand packets.
It depends on your own tastebuds, and also the brand of stevia and if it’s pure (i.e. no other ingredients except stevia) or a blend of other sweeteners or filler ingredients. Just add a little, and taste, then add more as needed 🙂
Hi Katie! I absolutely ADORE this recipe and I use it to frost your vegan chocolate cupcakes and it is a killer combo! 🙂
Also, wanted you to know…I’m a new mom, currently exclusively breastfeeding my 3 month old son. I’ve had to cut out dairy from my diet since he’s not able to tolerate it. (For a while, I was also cutting out soy.) I love to bake and I’m newly obsessed with your recipes! I bake one every week to take to my new moms’ group where many of the moms have these dietary restrictions as well. Every recipe I’ve made of yours has been a huge hit!
Question about this recipe…what do you do with the leftover liquid from the coconut cream?
Thanks for all your amazing recipes!!
Your recipes look so yummy! I tried the chocolate frosting shots today, but despite my use of coconut cream, it came out like chocolate soup. I’m trying to figure out where I went wrong. Any suggestions?
Hmmm, what brand of coconut cream did you use? Every now and then, you get a bad can of coconut that doesn’t have enough fat content… so maybe that was it? But if you used coconut cream then that definitely should not have happened! What sweetener did you use?
If I am using this to frost your Chocolate Keto Cake recipe, how much would you recommend making? Should I double or triple the recipe?
How decadent! I think these frosting shots would be fun for a tea party! Thanks for the recipe which I am pinning now to try soon.