Chocolate Rolled Fondant
Indulge your cake-decorating dreams with this luxurious Chocolate Rolled Fondant recipe, a decadent twist on traditional fondant that adds both rich flavor and a silky finish to your baked creations. Made with semi-sweet chocolate, cocoa powder, and a hint of vanilla, this pliable and smooth fondant not only tastes divine but is also perfect for draping over cakes, shaping elegant decorations, or crafting intricate details. The addition of light corn syrup and glycerin ensures a flawless texture that's easy to work with, while powdered sugar kneaded into the dough creates a seamless finish. Whether you're adorning a wedding cake or crafting edible accents for cupcakes, this homemade chocolate fondant is a foolproof way to take your desserts to the next level. Plus, with simple preparation in just over 30 minutes, it’s a must-have for any baker's toolkit.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 grams Semi-sweet chocolate
- 120 milliliters Light corn syrup
- 60 grams Unsalted butter
- 500 grams Powdered sugar
- 1 tablespoon Gelatin
- 60 milliliters Water
- 2 teaspoons Glycerin
- 1 teaspoon Vanilla extract
- 2 tablespoons Cocoa powder
- 1 pinch Salt
Instructions
Chop the semi-sweet chocolate into small pieces and melt it using a double boiler or in 15-second intervals in a microwave, stirring each time, until smooth. Allow it to cool slightly.
In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes. Heat the gelatin mixture gently in the microwave or on the stovetop until it dissolves completely.
Combine the melted chocolate, light corn syrup, unsalted butter, and dissolved gelatin. Stir well to create a smooth mixture.
Add the glycerin, vanilla extract, cocoa powder, and a pinch of salt to the chocolate mixture, and stir until fully incorporated.
Gradually sift in the powdered sugar, about 1 cup at a time, and mix until a dough begins to form. Knead the dough on a clean, powdered sugar-dusted surface until smooth and pliable.
Wrap the chocolate fondant tightly in plastic wrap and let it rest at room temperature for at least 1 hour before use.
When ready to use, lightly dust your work surface with powdered sugar or cocoa powder and roll out the fondant to your desired thickness.
Use the fondant to cover cakes, cookies, or mold into decorative shapes as desired.
Nutrition Facts
Calories |
3718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 709.2 g | 258% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 665.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
