Recipe by MARCIAMOLINA
"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."
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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.
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.
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 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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