Chocolate Fondant, a dessert that has captivated hearts and taste buds worldwide, is an exquisite culinary creation that combines rich, decadent chocolate with a soft, gooey center. It is a timeless classic that has earned its place among the most beloved desserts, tantalizing the senses with its intense chocolate flavor and irresistible texture. Whether you are a seasoned chef or a home cook seeking to impress your loved ones, embarking on a journey to discover the best recipe for chocolate fondant is an endeavor filled with delight. From the selection of the finest ingredients to the mastery of techniques, crafting the perfect chocolate fondant is an art form that will leave you with an unforgettable dessert experience.
Let's cook with our recipes!
CHOCOLATE FONDANT
These are decadent French chocolate wonders. Hardly any flour and unbelievably easy to do. Sometimes I make them toward the end of dinner when unexpected friends drop in. Straight from the oven, they will be runny in the center (on purpose). Eat while still warm. These will not have the same impact cold on the next day.
Provided by Lynn Pennec
Categories World Cuisine Recipes European French
Time 38m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Butter and flour a large 4-cup muffin tin.
- Melt butter and semisweet chocolate in a small saucepan over low heat; stir until smooth and shiny, about 3 minutes.
- Mix 1/3 cup plus 1 tablespoon sugar and flour together in a bowl. Add eggs 1 at a time. Add butter-chocolate mixture gradually; stir until well combined. Pour evenly into the prepared muffin cups; add a candy kiss in the center of each one, making sure it is covered by the chocolate mixture.
- Bake in the preheated oven until mostly set but still runny in the center, about 10 minutes. Allow to cool before eating, about 10 minutes.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 20.2 g, Cholesterol 83.6 mg, Fat 12.1 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 64 mg, Sugar 17 g
GORDON RAMSAY'S CHOCOLATE FONDANT
A gooey, decadent dessert-a hot pudding with a molten middle--irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an 'insurance policy' to allow for any errors. I can assure you that they won't go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings--add Baileys, Cointreau or finely grated orange zest to the chocolate-the possibilities are endless! Try serving it with recipe #353546. Gordon claims that this is the best selling dessert in his restaurants!
Provided by Noo8820
Categories Dessert
Time 1h
Yield 9 Fondants
Number Of Ingredients 8
Steps:
- Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
- Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
- In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
- Heat the oven to 200/180/Gas 6.
- Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
- Serve with vanilla ice cream and caramel sauce.
POURED CHOCOLATE FONDANT
Use this thick icing to decorate our Fruitcake Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
Steps:
- Whisk together sugar and cocoa in a medium saucepan. Whisk in 1/2 cup water and corn syrup; place over low heat and cook, stirring occasionally, until warm to the touch, about 4 minutes. Stir in chocolate until melted and smooth, about 1 minute more. Add additional warm water as needed to keep proper consistency, and rewarm as needed in a microwave or over a double boiler.
CHOCOLATE FONDANT
Provided by Gordon Ramsay
Categories Liqueur Mixer Chocolate Egg Dessert Bake Valentine's Day Birthday Engagement Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325°F (160°C). Butter 4 ramekins (3 inches/7.5 cm in diameter) and dust liberally with cocoa powder. Melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth.
- Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour.
- Divide the chocolate mixture among the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warm plates and serve immediately with a dollop of crème fraîche or a scoop of vanilla ice cream.
QUICK POUR CHOCOLATE FONDANT
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.
Provided by MARCIAMOLINA
Categories Desserts Frostings and Icings Fondant Recipes
Time 1h
Yield 16
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 50.4 g, Fat 2.8 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 3.3 mg, Sugar 46.8 g
DELICIOUS CHOCOLATE FONDANT
An amazing French fondant. It's easy to make, but looks and tastes like you are a professional chef. The quality of chocolate is the most important factor to the success of this recipe. Make sure you don't overcook it, because it is essential that the center remains wobbly. You will impress people with it for sure.
Provided by A2A
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 4h55m
Yield 12
Number Of Ingredients 8
Steps:
- Place chocolate and 1 cup plus 1 1/2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
- Beat eggs, vanilla, and salt together in a bowl using an electric mixer until creamy. Add sugar; blend well. Stir in chocolate-butter mixture with a spoon. Add flour, about 2 tablespoons at a time, mixing well after each addition until fondant mixture is smooth.
- Butter a 9-inch round pan. Pour the fondant mixture evenly into the pan; cover with aluminum foil. Freeze until firm, 4 hours to overnight.
- Preheat oven to 356 degrees F (180 degrees C).
- Bake the fondant in the preheated oven until sides are firm and center is still liquid, about 40 minutes.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 38.9 g, Cholesterol 138.5 mg, Fat 26.1 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 12.5 g, Sodium 204.1 mg, Sugar 31.1 g
CHOCOLATE MARSHMALLOW FONDANT
A chocolate version of the very popular marshmallow fondant.
Provided by Caroline
Categories Desserts Frostings and Icings Fondant Recipes
Time 8h22m
Yield 10
Number Of Ingredients 5
Steps:
- Melt marshmallows in a large microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Mix in light corn syrup and coffee-flavored extract.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Fold into the marshmallow mixture.
- Stir confectioners' sugar into the chocolate-marshmallow mixture, 1 cup at a time, until a thick, stringy dough forms.
- Dust a flat work surface with confectioners' sugar; turn dough out and knead until smooth and no longer sticky. Wrap tightly in plastic wrap. Let fondant rest at room temperature, 8 hours to overnight.
- Dust a flat work surface with confectioners' sugar and roll out fondant to desired size.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 95.2 g, Fat 2.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.5 g, Sodium 60 mg, Sugar 80.4 g
WHITE CHOCOLATE FONDANT
I was looking for a white chocolate fondant for my wedding cake and found this Candy Clay recipe which works great for a fondant http://www.baking911.com/recipes/cakes/candyclay.htm. I've used this on numerous cakes and have perfected the use as a fondant. Every person that's tried it said that it's the best fondant they've ever eaten. You can substitute dark chocolate for the white chocolate, and it tastes exactly like tootsie rolls. I used this for molding a monkey topper for a wedding cake. This recipe is so quick, easy, and tasty, there's no reason not to try it! Once you do, you'll never try another fondant again!
Provided by Schooter
Categories Candy
Time 15m
Yield 1 cover for 8 inch 2-layer cake
Number Of Ingredients 2
Steps:
- Melt white chocolate in a double boiler.
- Transfer white chocolate to a bowl and stir in syrup.
- It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.
- After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
- Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking.
- To Tint: Add Wilton gel color to fondant and knead in color until well blended.
- To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use.
- Note: Preparation time does not include the 24 hour hold.
MOLTEN PEANUT BUTTER AND CHOCOLATE FONDANT CAKES
These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.
Provided by Donna Hay
Categories Cake Chocolate Dessert Bake Kid-Friendly Peanut Butter Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
- Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16-18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.
WHITE CHOCOLATE POURED FONDANT / POURABLE FONDANT
Make and share this White Chocolate Poured Fondant / Pourable Fondant recipe from Food.com.
Provided by gailanng
Categories Sweet
Time 5m
Yield 2 cups approximately
Number Of Ingredients 6
Steps:
- In a saucepan set over low heat, or in the microwave (30 second intervals), melt the white coating or chocolate, stirring until smooth.
- Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.
- Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with and pours smoothly, at about 100°F.
Nutrition Facts : Calories 1060.3, Fat 0.1, Sodium 32.3, Carbohydrate 272.4, Sugar 246.4
GIANDUJA CHOCOLATE FONDANT WITH DEVONSHIRE ICE CREAM
Steps:
- Preheat oven to 425 degrees F.
- To make Devonshire ice cream. In a small saucepan with a candy thermometer clipped to the side, add the milk, milk powder, sugar, atomized glucose, and butter. Heat until the thermometer reaches 112 degrees F. In a medium bowl, whisk the egg yolks. Before adding the egg yolks to the milk mixture temper it by whisking some of the hot milk into the yolks, then add the yolk and milk mixture back into the milk. Cook on low heat, stirring in figure 8's with a spatula until slightly thickened, at 185 degrees F. Do not over cook, remove immediately from heat. Add the Devonshire cream, mix well and allow to cool before putting in the ice cream machine. Freeze according to manufacturer's instructions, allowing to reach soft to firm consistency. Serve immediately or place in freezer.
- To make the chocolate fondant. Butter a muffin tin.
- In a medium bowl, sift together the flour and salt. Over a double boiler on low heat, melt the butter and chocolate. Meanwhile in a standing mixer whip up the eggs, egg yolks and sugar on high until it reaches ribbon stage. Once at ribbon stage turn the mixer to low and add your melted chocolate and butter, combine well. Fold in the flour. Evenly divide the batter into muffin cups. Bake for 12 minutes, it should still be runny in the center. Serve immediately with the Devonshire ice cream on the side.
RASPBERRY-COCONUT CHOCOLATE CAKE WITH MARBLED FONDANT
Provided by Food Network
Time 4h35m
Yield 12 to 16 servings
Number Of Ingredients 21
Steps:
- Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans and two 6-inch round cake pans with cooking spray; dust with flour and tap out the excess. Line the bottom of each pan with parchment.
- Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the milk, vegetable oil and eggs. Mix with a rubber spatula until just combined. Stir in the vanilla and coffee extracts.
- Pour 3 cups batter into each of the prepared 9-inch pans. Divide the remaining batter between the 6-inch pans (about 11/2 cups each); tap the pans against the counter to release any air bubbles. Bake, switching the position of the pans halfway through, until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes for the 6-inch cakes and 45 minutes for the 9-inch cakes. Transfer to racks and let cool 10 minutes in the pans, then remove the cakes to the racks, discard the parchment and let cool completely.
- Using a long serrated knife, split the cake layers in half horizontally to create four 9-inch layers and four 6-inch layers.
- Whisk the coconut milk and sweetened condensed milk in a medium bowl. Brush onto the cooled cake layers, using just enough to moisten the top of each.
- Make the frosting: Puree the raspberries in a food processor until smooth. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Slowly beat in 4 cups confectioners? sugar until smooth. Add the raspberry puree, the remaining 2 cups confectioners? sugar and the lemon zest and juice; beat until fluffy, about 2 more minutes.
- Assemble the cake: Place one 9-inch layer on a cardboard round. Using an offset spatula, spread about 3/4 cup frosting on top. Stack the remaining 9-inch cake layers on top, spreading 3/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until set, at least 30 minutes.
- Make the fondant: Dust a surface with confectioners? sugar. Roll 8 ounces white fondant into a thick log. Roll 2 ounces each blue, pink, green and yellow fondant (or other desired colors) into thin logs the same length as the white log. Use a little water to stick the colored logs to the white log. Use your hands to roll the fondant logs together into one big log, then twist the log a few times. Fold the twisted fondant log in half, then gather together into a ball. Using a rolling pin, roll out the fondant ball into a 15-inch round, about 1/8 inch thick, dusting with confectioners? sugar as needed. Lift the round of marbled fondant and drape it over the 6-inch cake. Smooth out the fondant with your hands. Trim off the excess fondant around the cake with a paring knife. Refrigerate until ready to assemble. Place the 9-inch layer cake on a cake board or cake stand; top with the 6-inch layer cake. Pipe the reserved frosting around the bottom edges of each cake layer. Repeat steps 1 through 3 to make a larger ball of marbled fondant, using 1 pound white fondant and 4 ounces each of the colored fondants. Roll into an 18-inch round. Drape the fondant over the 9-inch cake, then smooth and trim the edges.
- Meanwhile, lay one 6-inch cake layer on a cardboard round; spread 1/4 cup frosting on top. Stack the remaining 6-inch layers on top, spreading 1/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting. Refrigerate at least 30 minutes. Place the remaining frosting in a pastry bag fitted with a star tip; set aside.
- Cover the tiers with marbled fondant and finish assembling. Decorate with the remaining frosting as desired. Refrigerate until ready to serve.
CHOCOLATE MARSHMALLOW FONDANT ICING
Don't let fondant scare you - this recipe tastes great and looks beautiful on a cake. It's also fun to work with... kind of like an edible play-doh. I don't like the taste of store bought fondant, but I love the look. Thus, began my search for homemade fondant. I found a recipe online that I have modified only slightly. I'll...
Provided by Denise Grubbs
Categories Chocolate
Time 15m
Number Of Ingredients 10
Steps:
- 1. TIPS: --> You want to use fondant on a fairly dense cake that will support the weight of the decorations. In comments, I will link to my pound cake recipes as I do not see a way to do it here. So far, only the chocolate pound cake is posted, but any others are similar - basically just omit the chocolate. --> Wilton sells a mat you can use for rolling the dough - not necessary to use theirs, except that it is very nice because it is marked with measurements - very helpful in figuring out sizing. You will have a much easier time using a mat than trying to lift it directly off the counter when you are ready to place it on your cake... read USING FONDANT TO DECORATE below and you'll see why. --> Wilton also sells a rolling pin for fondant ... again, not required, but very helpful as it has bands on the ends to help you determine thickness, which you may not need, but I sure do as I am not so skilled at rolling dough evenly. --> Wilton... yes, they make a lot of helpful tools (they also make a fondant you can purchase, I just don't like the taste)... has various mats, embossers, cutters, etc. that you can purchase for fun with making shapes and other decorations for your beautiful cake. For the cake pictured here, I used their "Fondant Impression Mat, Graceful Vines Design", which I found at Wal-mart, but you can purchase nearly anything you can imagine online from them. In this case, the bride and groom wanted a simple, elegant design, so I included a ribbon in the wedding color and did not add further decorations. You can see a little more decorative one on my recipe for regular marshmallow fondant, which I will link in comments below...
- 2. MORE TIPS: --> How thick to roll the dough? 1/8" to cover the cake, cut out shapes that will go in the cake covering (have to cut/remove the base cover and press them into the cut-out in the base cover). 3/16" letters, numbers & appliqué shapes 1/16" realistic flower petals and leaves --> Want a different flavor fondant? Just add whatever extract you wish... be creative and have fun! I haven't done it yet, but I suspect orange extract might be nice... --> Want colors? Wilton makes gel colorants for icing... also sold at Wal-mart and craft stores. (Wear food grade gloves to mix or it will stain your hands... not too bad though, if your hands are well-greased with the Crisco & colors are not too dark.) --> NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing. The fondant will "sweat", causing spots on your beautiful cake. :( Store decorated cake in cake box (yes, Wal-mart) for best results. --> They will keep for about 3 days as the fondant seals in the moisture in your cake... another reason I love fondant! --> As I think of other tips or you post them in comments, I'll add them here as I am able, so please let me know how this goes for YOU!
- 3. INSTRUCTIONS: 3 Melt marshmallows, chocolate and 2 tablespoons of water in a large, microwave-safe bowl: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total - watch that you don't overdo it. 4 Add extracts and stir with wooden or plastic spoon - use a strong one - this is going to get very thick. 5 Sift in the cocoa powder, about 1/4 of the powdered sugar and stir. Repeat until about 1/2 - 3/4 of the sugar is in the mixture and at least partially stirred. 6 Remove any jewelry on your hands & place in safe location for after you are done mixing this dough or it will be hard to clean out later. 7 GENEROUSLY grease your hands (palms, backs, and in between fingers), and then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. 8 Start kneading like you would bread dough - the faster you work, the easier it will be as it gets harder to knead as it cools... just use caution that you do not burn yourself when you remove from the microwave - that is why I start by stirring with a spoon first. It is very sticky at this stage and you will need to continue adding the powdered sugar until it reaches the right consistency. Re-grease your hands your kneading surface as needed. 9 If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. 10 It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. 11 Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. I use Ziploc freezer bags and I always double bag. Squeeze out as much air as possible and seal your bags well. 12 MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance. NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing. .
- 4. USING FONDANT TO DECORATE: 14 Your cake should be completely cool before decorating... or you will have a mess. 15 You don't want to work with cold fondant. If taking it straight from the fridge, pop the bag of fondant in the microwave for 10 seconds at a time to bring it up to about body temperature. Please be CAREFUL as it has a lot of sugar and can get hot VERY fast!! If it's been out at room temp, you can probably skip the microwave step. 16 Sprinkle some corn starch on the counter where you will be working. I understand that some people use Crisco for this step also (always pure white), but that does not work for the humidity here in Virginia... I get greasy dough - not pretty. If you are in a dry area, the Crisco may work better for you. Re-apply either to your counter and rolling pin as needed. 17 Knead the dough until it is pliable and to work in the Crisco coating you put on it to seal it. You may need to add a little water. You want it to be smooth and for the consistency to be that it will stretch a little without tearing. 18 Ice your cake with a light coating of butter-cream (or similar) icing. Important because: This will help seal in the moisture in your cake. It will help the fondant to "stick" to your cake. It will give you a smooth finish. 19 How large to roll the dough? Measure your cake... I'll use a 9" round cake as an example - two layers. Top is 9" across. Sides are 3" tall - and you have to go up one side and down the other, so add in this figure twice. One inch for breathing room and in case the edge tears a little. 9 + 3 + 3 + 1 = 16" So, roll out a 16" circle of dough that is AT LEAST 1/8" thick. If you are decorating a rectangular cake, roll your dough into that shape. Please do not be tempted to skimp on the thickness. I wish I could post another pic of what happened to a cake I tried that with once... the fondant cover was too thin and tore... fortunately, it was for family, but it ruined the look of the cake and I've never skimped since! MM fondant is pretty forgiving, but I rolled that one very thin.
- 5. 20 Use caution trying not to let your fingernails mark the fondant at this point - dents are hard to remove, but I do have a tip below if it happens. 21 Do not try to bring fondant to your cake. Bring your cake to the fondant - as close as possible. If you do not have a mat, you can ROLL the fondant on your rolling pin to move it... just be careful NOT TO FOLD it. 22 Gently lift the mat where you rolled your fondant and flip it upside down onto your cake. Gently adjust so your entire cake is covered. You will need to gently smooth, starting at the top center to remove bubbles and get the entire cake to a smooth finish... because this dough is elastic, it will work with you. 23 A soft, clean pastry brush will remove gently any excess cornstarch. 24 Get a pizza roller and gently roll around the base of your cake until you have removed all excess dough. Now, gently press the edge along the base in to tidy the appearance. Lovely, yes? :) 25 Roll balls, place butter-cream around the base to "finish" and "anchor" your cake or if the edge at the base is not as tidy as you want. Use your cookie cutters, mats, hands, and whatever else you want to create shapes and other decorations for your cake. 26 I prefer to use a little bit of butter-cream icing every time I stick on a fondant decoration as it helps to anchor it in place. I usually have butter-cream the same color as my fondant also because if I accidentally knick it with my fingernail or something, butter-cream saves that smooth finish by simply dabbing and smoothing a small amount at the damaged area. 27 Store any unused fondant back in individual bags for each color, coated with Crisco and double-bagged. It will hold for up to a couple of months. 28 Store your decorated cake in a sealed cardboard bakery box (yes, Wal-mart or craft stores again), but never in the fridge as explained above. If it is only overnight, I will sometimes just leave it open.
CHOCOLATE FONDANT A LA MAILLE®
These rich, chocolate mini cakes with a center of creamy honey mustard make an elegant dessert.
Provided by Maille
Categories Trusted Brands: Recipes and Tips Maille®
Yield 6
Number Of Ingredients 8
Steps:
- Mix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.
- Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.
- Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.
Nutrition Facts : Calories 712.4 calories, Carbohydrate 50.2 g, Cholesterol 308.2 mg, Fat 52.1 g, Fiber 3.7 g, Protein 11.2 g, SaturatedFat 29.8 g, Sodium 491.7 mg, Sugar 36.1 g
CHOCOLATE ROLLED FONDANT
I found this Recipe on "From Karen's Kitchen." http://fromkarenskitchen.com/ Per her Website "Rolled Fondant is an icing substance that is rolled out and used as a covering for cake, which traditionally is first covered with a layer of marzipan or a thin layer of buttercream icing or apricot glaze to seal in flavor and the moisture of the cake. Cakes covered with rolled fondant can be decorated with royal or buttercream icing."
Provided by Alex Chapman
Categories Candy
Time 20m
Yield 1 10" x 4" Cake
Number Of Ingredients 9
Steps:
- Place sifted confectioners' sugar into a large bowl and make a well in the center.
- Pour the water into small saucepan and sprinkle the gelatin on top to soften for about 5 minutes.
- Gently heat the gelatin and stir until it is dissolved and clear. Do not boil.
- Remove from the heat and add the glucose or syrup, glycerine and shortening, stirring until well blended.
- Pour the mixture into the well of sugar and mix until most of the sugar is blended.
- Knead with your hands until all of the sugar is combined and the mixture becomes stiff.
- Knead in melted chocolate. If the mixture is very sticky, add small amounts of confectioners' sugar.
- Shape the mixture into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature overnight in an airtight container.
- To make a chocolate brown colored fondant without the chocolate taste, knead in brown icing color with a small amount of red icing color to white fondant.
WHITE CHOCOLATE FONDANT
This is still very sweet... I would love ideas on keeping my fondant cakes from being too sweet.. thanks
Provided by angie bryant
Categories Chocolate
Time 20m
Number Of Ingredients 8
Steps:
- 1. Grease large glass bowl.
- 2. Put marshmallows in bowl and heat in 10 second increments until marshmallows are melted. St.ir often and do not burn
- 3. Add vanilla, butter flavoring, corn syurp,and water, 1 lb of powdered sugar stir until well blended
- 4. Melt 2 cups of whit chocolate chips in microwave bowl for 50 sec (or double boiler).
- 5. Stir in melted chocolate chips and mix well.
- 6. Kneed fondant on a powder sugar covered surface adding powdered sugar as needed to make it less sticky.
- 7. Let fondant set for 24 hours before use (flavors blend well)
FONDANT (FOR CHOCOLATE COVERED CHERRIES)
The Dipping Chocolate Recipe is my "overall" Dipping Chocolate Recipe and can be found in my Needhams and Fondant recipes already posted.
Provided by Susan Cutler
Categories Candies
Time 15m
Number Of Ingredients 7
Steps:
- 1. Combine ingredients and stir until sugar dissolves; boil; cover and boil 3 minutes; uncover; wipe sides and cook until soft ball stage. Pour on platter rinsed in cold water. Cool until you can handle with hands. Knead until creamy, stiff and free from lumps. (It may appear to have sugared, continue to knead until smooth.)
- 2. Store in refrigerator for 24 hours. Drain maraschino cherries, place small balls of fondant inside cherries. (Cherries with fondant will dip better if placed in freezer for a short time.)
- 3. Melt dipping chocolate in double boiler along with the paraffin wax. Use fork to dip cherries in the chocolate, place on a waxed paper and cool until set.
- 4. NOTE: Fondant can also be flavored with maple, lemon, or orange flavorings; roll in a ball and dipped in chocolate for nuggets.
Tips for Making the Perfect Chocolate Fondant:
- Use high-quality chocolate. The better the chocolate, the better the fondant will be. Look for a chocolate with a cocoa content of at least 70%.
- Do not overmix the batter. Overmixing will result in a tough, dense fondant. Mix the batter until the ingredients are just combined.
- Do not overbake the fondant. The fondant should be cooked until the center is just set. Overbaking will result in a dry, crumbly fondant.
- Let the fondant cool for a few minutes before serving. This will allow the fondant to set and develop its full flavor.
- Serve the fondant with your favorite toppings. Some popular toppings include vanilla ice cream, whipped cream, and fresh berries.
Conclusion:
Chocolate fondant is a delicious and elegant dessert that is perfect for any occasion. By following these tips, you can make the perfect chocolate fondant that will impress your friends and family. So what are you waiting for? Give it a try today!
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