Poured Chocolate Fondant Recipes

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WHITE CHOCOLATE POURED FONDANT / POURABLE FONDANT



White Chocolate Poured Fondant / Pourable Fondant image

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

1 cup white candy coating or 1 cup white chocolate chips
4 cups confectioners' sugar
1/4 cup light corn syrup
1/4 cup hot water (add by tablespoonful if needing to thin)
1 teaspoon almond extract or 1 teaspoon lemon extract
food coloring, if desired

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

POURED CHOCOLATE FONDANT



Poured Chocolate Fondant image

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

6 cups confectioners' sugar
2 tablespoons Dutch-process cocoa powder
2 tablespoons light corn syrup
4 ounces unsweetened chocolate, finely chopped

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.

FONDANT AU CHOCOLAT



Fondant au Chocolat image

These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.

Provided by Yoly

Time 35m

Yield 2

Number Of Ingredients 7

½ cup semisweet chocolate chips
1 ½ tablespoons unsalted butter
2 tablespoons white sugar
1 large egg, at room temperature
¼ teaspoon vanilla extract
⅛ teaspoon salt
2 tablespoons all-purpose flour, sifted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
  • Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
  • Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
  • Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 391.7 calories, Carbohydrate 45.2 g, Cholesterol 115.9 mg, Fat 23.8 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 13.7 g, Sodium 186.3 mg, Sugar 35.7 g

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  • In a saucepan set over low heat, or in the microwave, 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.
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