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Quick Pour Chocolate Fondant

MARCIAMOLINA

"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."
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Ingredients

1 h servings 217 cals
Original recipe yields 16 servings (4 cups - enough for a 10 inch cake)

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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.

Nutrition Facts


Per Serving: 217 calories; 2.8 g fat; 50.4 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 13 Ratings

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Most helpful positive review

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

Most helpful critical review

This fondant was not what I was expecting. Maybe I didn't get it to the right temp, but it was thick, and didn't pour. It also ended up crystalizing very quickly, and I had to throw the batch aw...

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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...

I made this recipe the first time and it came out ok. I thought about it and read the other reviews and made it again with a couple of changes and it came out PERFECT! I cooked the sugar/water/...

Worked well the first time and served my purpose as a coating for some chocolate dessert bars. I didn't use a thermometer, but heated the mixture just barely enough to melt the chocolate and kee...

This fondant was not what I was expecting. Maybe I didn't get it to the right temp, but it was thick, and didn't pour. It also ended up crystalizing very quickly, and I had to throw the batch aw...

I love this recipe if you make sure to not overcook the chocolate, or it loses the shine a bit. Overall though, if you just get it to a pourable consistency it works out just fine. Can be a li...

I found this to be a great recipe for covering a cake maybe, but for petit fours, I had to add some milk to it to thin it out a bit. I didn't find it thin enough to pour over petit fours.

the chocolate doesn't ever melt so that it's uniformly brown, but rather white with brown speckles. Tastes fine, but I won't use this again.