How to Make Chocolate Fondant From Scratch

Max. D Gray
By Max. D Gray. Updated: February 8, 2017
How to Make Chocolate Fondant From Scratch

Fondant icing is a type of sugar paste commonly used to decorate a myriad of desserts, among them cupcakes, butter cookies, cakes and biscuits. Fondant is popular because it's very easy to make and model: it can be made into any shape or form, such as flowers, bows and even action figures. Fondant can be bought at any store that sells baking supplies, but you can also make your own fondant at home.

Nowadays fondant icing is made with different ingredients and flavors beyond the traditional sugar paste. One of the most popular is, of course, chocolate. If you want to learn how to make chocolate fondant from scratch, stay with us at oneHOWTO and read this simple recipe.

medium difficulty


You may also be interested in: How To Make Chocolate Frosting From Scratch

Steps to follow:


As with any traditional fondant recipe, start by heating the marshmallows in the microwave. If you prefer, you can make your own marshmallows following this recipe.

To melt the marshmallows properly, take a bowl and grease it with a little butter. Add the 15 ml of water and the marshmallows and heat them for 2 to 3 minutes, depending on the power of your microwave. Watch them closely to prevent burning! Ideally, the marshmallows should be melted enough to be scooped up with a spoon or spatula, but not completely.

How to Make Chocolate Fondant From Scratch - Step 1

When the marshmallows are ready, you can move on to make the chocolate fondant. Stir the sugar paste with a spoon or spatula, making sure it doesn't stick to the sides of the bowl. Then, add the cocoa powder and mix it with the marshmallows.

It's recommended to use pure cocoa powder, but if you don't have it on hand you can use hot chocolate powder. Keep in mind that in that case the color and flavor of the homemade chocolate fondant will not be as intense.

How to Make Chocolate Fondant From Scratch - Step 2

Once you've thoroughly mixed the cocoa powder with the marshmallows, you can gradually add the icing sugar.

Although you can make your own icing sugar, in when you make chocolate fondant from scratch we recommend using commercial icing sugar to prevent the result from being too granular. Of course, if you make your own icing sugar don't forget to sift it before adding it to the mixture.

How to Make Chocolate Fondant From Scratch - Step 3

Now, mix the icing sugar with a spoon or spatula. When the homemade chocolate fondant acquires the proper consistency, remove it from the bowl and begin to knead with your hands.

Don't forget to sprinkle icing sugar on the surface where you knead the dough to prevent it from sticking and put a little on your hands as well.

How to Make Chocolate Fondant From Scratch - Step 4

You'll know the homemade chocolate fondant has acquired the proper texture and consistency when it stops sticking to your hands. Then, make it into a ball and cover it with plastic wrap in the bowl you previously greased with butter, adding a little icing sugar to prevent the fondant from sticking. Chill the dough in the refrigerator for 24 hours.

How to Make Chocolate Fondant From Scratch - Step 5

After 24 hours, remove the chocolate fondant from the refrigerator and knead it again. If you notice that the dough has hardened too much, don't worry, just put it in the microwave for a few seconds to soften it.

Your homemade chocolate fondant is ready to be used as decoration however you'd like! As you've seen, it's easy to prepare and the result is absolutely delicious. The taste of this delicious homemade chocolate fondant is far superior to any store-bought fondant, and its simplicity will ensure that you never buy commercial fondant again.

How to Make Chocolate Fondant From Scratch - Step 6

If you are looking for more ways to decorate with chocolate, don't miss the following recipes:

If you want to read similar articles to How to Make Chocolate Fondant From Scratch, we recommend you visit our Recipes category.


  • Remember that the marshmallows should be white to properly absorb the colour of the chocolate.
Write a comment
What did you think of this recipe?
I don’t know what I missed or did wrong but this did not work at all!
Bobbi Jo Free
After you have kneaded the Fondant, how do you apply it to the cake to create the smooth hard surface?
Id does not sound as if it would be soft enough to frost easily. Hence the question. Thank you.
Is there any substitutes for the marshmallows?
Vida Woods
followed this recipe for a further 3 times thinking that I was lucky to have achieved making wonderful chocolate fondant. I loved it so much that I have used it to make modelled bows and other decorative items for the birthday cake. it rolls and models really well. fondant is superb. now need to make enough to cover a 4 tiered wedding cake. Would highly recommend to anyone wishing to make it but need to work at speed whilst the marshmallow is hot. once it starts to cool down becomes stiffer then need to start kneading.
Vida Woods
I Made this chocolate fondant for the very first time today following the instructions given on this web page. I was very impressed on the results. Not ever having made rolling fondant before I found the recipe easy to follow. It did get slightly tricky at one point when the marshmallows, water and chocolate started to cool and harden making the icing sugar difficult to add to the mixture after the first half of icing sugar was added. The mixture needed to be warmed up again with a few drops of hot water so I could continue to mix the rest of the icing sugar. Speed is needed at this point in the mixing of the icing sugar which wasn't very clear in the instructions on how quick you needed to work with the ingredience. I was a little cautious and hesitant being my first time. The consistency after kneading the rolling fondant till it stopped being sticky, was just the same as bought and the taste as described is much better than bought. I shall be purchasing bought tomorrow to verify the differences and curiosity. I shall most definitely be making my own in future and hope the pending wedding cake comes out a treat. Thank you so much for this lovely recipe.
OneHowTo Editor
Thank you for this great comment Vida, we're glad you liked it!
In step 2, it instructs to mix in the sugar paste, which is not listed in the ingredients. Just wondering how much, or if it is in the recipe at all. I'd like to know before I attempt the recipe. Thank you!
OneHowTo Editor
Hi Steph,
the sugar paste is the result of melting the marshmallows, it's not a separate ingredient.
Hope this helps!
What a disaster. Followed the recipe to the letter and as soon as I added the cocoa powder the mixture was pretty much solid. It certainly didn't look like the picture. I had to keep heating the mixture up to get icing sugar mixed in. When I did finally manage to get it all mixed in the mixture was boiling hot and barely pliable. There was no chance I was going to be able to use it on a cake. What a waste of time and money. I am an accomplished cook and not a novice! This recipe was just useless!
Wish I'd read this before I attempted it. Utter failure! Exactly the same issues. Sounded great but the reality is somewhat different!
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How to Make Chocolate Fondant From Scratch