Chocolate Frosting Shots.
If you received an email from Pinterest saying I didn’t want recipes pinned, this is NOT true! I’m so sorry for this and have no idea why they would send out such a message!
As is obvious from the fact I have a Chocolate Covered Pinterest Board, I love and appreciate when people pin my recipes. Please accept my apologies and by all means keep pinning whatever you want… I’m honored when people pin my recipes!
Tequila shots??? Who needs ’em?!
Maybe you’ve heard of the popular bakery, Sprinkles? At this bakery, they sell something known as a frosting shot. It’s genius… How many times have you eaten a cupcake, only to say, “Gosh I wish this cupcake had less cake and more chocolate frosting”? Enter the frosting shot: a small glass filled to the brim (and beyond!) with—you guessed it—chocolate frosting.
Yesterday, I made my own chocolate frosting shots:
Thick chocolate frosting shots…
You can try this on chocolate cupcakes or even the famous Black Bean Brownies.
Or skip the cupcake, like I did, and simply serve yourself a big glass of unadulterated chocolate bliss. Cupcakes? With all these chocolate frosting shots around, they’d just get in the way! On a related note, I’ve been surprised how many people have been asking the same question on my blog: Is chocolate vegan? Oh goodness, yes. Chocolate most definitely is vegan. If you learn just one thing from reading my blog, let it be that!
In the months since I first made this recipe, vegans and non-vegans, health-food-eaters and people who are used to “normal” desserts, have all gone completely crazy for this easy-to-make, smooth and rich chocolate frosting – It is highly recommended!!!
Chocolate Frosting Shots
- 1 can full-fat coconut milk or coconut cream
- 1/4 cup plus 1 tbsp cocoa powder or cacao powder
- 1/2 tsp pure vanilla extract
- sweetener of choice to taste (Use stevia or powdered sugar for thickest results.)
Healthy frosting recipe: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead, at Trader Joes or an Asian market.) Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. For the photos on this page, I didn’t use beaters. But I did pipe the chocolate frosting shots out using an icing tip. Stored uncovered in the fridge, the mixture gets even thicker.
Nutrition facts for this recipe are available in The Chocolate Covered Katie Cookbook
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