"This is a great Chocolate Fondant recipe. Pour over the top of cakes or petits fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again." — MARCIAMOLINA
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confectioners' sugar, sifted
5 fluid ounces
light corn syrup
3 (1 ounce) squares
unsweetened chocolate, chopped
This works pretty well. I found that by waiting for the fondant to cool down a bit before pouring help with consistency.
This fondant was not what I was expecting. Maybe I didn't get it to the right temp, but it was thick, and didn't pour. It also ended up crystalizing very quickly, and I had to throw the batch away! Maybe I need a new candy thermometer?
I use this recipe for petit fours and it works really well to coat the sides. The first time I made it I was careful with the temperature but now I just stir it until it gets to be the right consistency. It works just fine if you overheat it by a little bit but it won't dry with the same shine. Great recipe!
I'm actually wavering between three and four stars for this recipe. I used a candy thermometer and was shocked at how far over 92 degrees I had to heat this fondant up. Eventually though, it seemed ready and I used it to pour over my son's cake. It looked fine until I noticed that a lot of it was clear with fine granules of chocolate in it, which gave the appearance, at first glance, of opacity. Ultimately, I figured nobody was going to be examining the fondant that closely, so I didn't toss out the fondant or my cake. The consistency and pourability was just great. When I tasted it, though, I felt that there may have been some undissolved granules... I can't be sure, though, since I used some colored sugars on the cake also. I'm not the most skilled at recipes like this, so the shortcomings in my success may be my own fault.
Worked well the first time and served my purpose as a coating for some chocolate dessert bars. I didn't use a thermometer, but heated the mixture just barely enough to melt the chocolate and keep it pourable.
I made this recipe the first time and it came out ok. I thought about it and read the other reviews and made it again with a couple of changes and it came out PERFECT!
I cooked the sugar/water/corn syrup mixture over low like it says, I stirred it CONSTANTLY until it reached 110 degrees.
The second change I made was I melted my chocolate BEFORE I added it to the sugar mixture and I reduced the almond extract to 3/4 tsp.
I then stirred the mixture until it cooled slightly to the consistancy I wanted to pour.
These changes gave me a smooth and shiny finished product that went over my tiny cakes beautifully.
When I use it on things bigger than petits fours I will first give my cakes a crumb coating of buttercream frosting. This gives the fondant a smoother and prettier finish.
I love this recipe if you make sure to not overcook the chocolate, or it loses the shine a bit. Overall though, if you just get it to a pourable consistency it works out just fine. Can be a little hard to spread evenly though so try to pour over flat even surfaces and lay down a layer of frosting first to help even out the fondant and help it stick.
I found this to be a great recipe for covering a cake maybe, but for petit fours, I had to add some milk to it to thin it out a bit. I didn't find it thin enough to pour over petit fours.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Pour Chocolate Fondant
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 217
** Calories from Fat: 25
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