How to Make Chocolate Fondant From Scratch

Just like many classic fondant recipes, we'll start by melting marshmallows in the microwave.

Here's how to ensure your marshmallows melt perfectly:

1. No need for greasing here. Simply use a clean, microwave-safe bowl.
   
   
2. Add the 15 ml of water and your marshmallows to the bowl.
   
   
3. Heat them in intervals of 20-30 seconds, depending on your microwave's power. Keep a close eye on them to avoid burning.
   
   
4. Stop heating once the marshmallows are mostly melted, but still retain some shape. You should be able to scoop them easily with a spoon or spatula.

Leaving a little marshmallow unmelted gives the fondant its signature texture, with a delightful chew and that irresistible gooey center.

Once your marshmallows have reached that perfect melty consistency, it's time to incorporate the chocolate.

Use a spoon or spatula to stir the sugar paste, ensuring it's smooth and doesn't cling to the bowl's sides. Then, sift the cocoa powder over the marshmallow mixture. This helps prevent clumps and ensures even distribution. Gently fold it in using a spatula until fully combined.

For the most intense chocolate flavor and deep brown color, using pure cocoa powder is recommended.

In a pinch, you can use hot chocolate powder. However, be aware that the color will be lighter and the flavor less intense. Additionally, some hot chocolate powders contain extra ingredients like sugar and milk powder, which may affect the final texture of your fondant.

You might be interested in this other article where we explain how to make white chocolate fondant.

With the cocoa powder well-combined, it's time to incorporate the sweetness.

Here, we recommend using store-bought icing sugar (also known as powdered sugar) for the smoothest possible texture in your fondant. While you can certainly make your own icing sugar, the grinding process can sometimes leave a grainy texture, which is undesirable in this recipe.

1. Regardless of whether you buy store-bought or make your own, be sure to sift the icing sugar before adding it to the mixture. This removes any lumps and ensures even distribution.
   
   
2. Add the icing sugar gradually, one cup at a time, and mix well after each addition. This helps prevent the mixture from becoming clumpy.

While homemade options are great in many baking scenarios, for this specific recipe, store-bought icing sugar offers a more reliable texture for achieving that smooth and creamy fondant we all love.

Once you've incorporated all the icing sugar and the mixture becomes difficult to stir with a spoon, it's time to switch to your hands. Here's how to achieve the perfect fondant consistency:

Lightly dust a clean work surface with icing sugar to prevent sticking. You can also dust your hands with a small amount of icing sugar for easier handling.

Transfer the batter from the bowl to the prepared surface. Knead the fondant gently for a few minutes, adding a little more icing sugar only if absolutely necessary. The dough should become smooth and elastic, with a slight sheen.

Keep in mind that over-kneading with too much icing sugar can make the fondant tough and dry. Only if the dough feels excessively sticky, add a minimal amount of icing sugar, a tablespoon at a time, and continue kneading until it reaches the desired consistency.

Do not miss this other article where we explain if chocolate is fattening.

Now, to know if it is ready, gently press the fondant with your fingers. It should feel smooth and elastic, with a slight bounce-back. If it sticks to your fingers, add a minimal amount of icing sugar (a teaspoon at a time) and knead further.

Once the fondant reaches the desired consistency, gently shape it into a smooth ball.

Lightly dust a piece of plastic wrap with icing sugar. Wrap the fondant ball securely to prevent drying.

While the original instructions suggested greasing a bowl, for storage, we recommend using a clean, dry container. This avoids any potential transfer of butter flavor to the fondant. Place the wrapped fondant ball in the refrigerator and chill for at least 24 hours. This allows the flavors to meld and the texture to firm up for easier shaping.

After a good night's rest in the fridge, your fondant is ready to be transformed! Here's the final step:

Take the fondant out of the refrigerator and knead it briefly on a lightly dusted surface with icing sugar. This helps warm it up slightly and makes it more pliable for shaping.

If the fondant feels too firm, microwave it in short bursts of 5-7 seconds at a low power setting. Knead it after each burst to check the consistency. Be careful not to overheat, as this can melt the fondant.

Now comes the fun part! Your homemade fondant is ready to be rolled out, cut into shapes, or molded to decorate your cakes, cupcakes, or desserts. The possibilities are endless!

Do not miss this other article where we discuss if chocolate goes bad.

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Tips

• Remember that the marshmallows should be white to properly absorb the colour of the chocolate.