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

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Fabulous Fudge Chocolate Cake

See how to make moist, rich chocolate cake.

Satiny Chocolate Glaze

See how to make a delicious glossy glaze for cakes, cookies, and donuts.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 13

  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
gdemik
9/7/2007

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

Emily
12/16/2007

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!

Hotstuff
8/12/2006

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.