Best 4 How To Make Chocolate Fondant Recipes

CHOCOLATE FONDANT

Steps:

• First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. 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 back into the jar, then repeat with the next mould.
• Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
• In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, 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 batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
• Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min 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 fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
• Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
• Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
• Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

ALICE'S FONDANT FILLING FOR CHOCOLATES

Steps:

• Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
• After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
• Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
• Variations:.
• Peppermint (peppermint extract to taste).
• Maple Walnut (maple flavoring to taste and finely chopped walnuts).
• Orange (orange extract to taste--a few drops to 1/2 teaspoon).
• Cherry (Maraschino cherries drained and quartered--pat dry).
• Cherry-almond (as above but add almond extract to taste).
• Almond (almond extract with a sliced almond on top of finished chocolate).
• Coconut (fine coconut plus vanilla).
• Rum (rum extract plus 1-2 teaspoons butter).

WHITE CHOCOLATE FONDANT

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.

CHOCOLATE ROLLED FONDANT

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.