Quick Pour Chocolate Fondant

Quick Pour Chocolate Fondant

13
MARCIAMOLINA 0

"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."

Ingredients

1 h {{adjustedServings}} servings 217 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Remove from heat and stir in chopped chocolate and almond extract until chocolate is melted and mixture is smooth.
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Reviews

13
  1. 13 Ratings

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This works pretty well. I found that by waiting for the fondant to cool down a bit before pouring help with consistency.

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 con...

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 s...