Ingrédients pour Chocolate Fondant
- Heavy Cream
- Unflavored Gelatin
- 1/4 teaspoon salt
- White Corn Syrup
- Real Butter
- 1 tablespoon glycerin
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder
- 2 lbs (907g) powdered sugar, plus more as needed
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Comment préparer Chocolate Fondant
- Bloom gelatin: In a small bowl, sprinkle 2 teaspoons of powdered gelatin over 1/4 cup cold water. Let it sit for 5 minutes to bloom.
- Melt gelatin: Gently heat 1/2 cup heavy cream in a double boiler or microwave until warm. Add the bloomed gelatin and stir until completely dissolved.
- Combine ingredients: Remove from heat and stir in 1/4 teaspoon salt, 1/2 cup light corn syrup, 1/4 cup (1/2 stick) unsalted butter, 1 tablespoon glycerin, and 1 teaspoon vanilla extract.
- Cook until melted: Return the mixture to the double boiler (or microwave in 30 second intervals, stirring each time) and cook until the butter is almost completely melted, stirring constantly.
- Cool slightly: Remove from heat and let the mixture cool to lukewarm (approximately 100-110°F).
- Combine dry ingredients: In a large bowl, whisk together 1 cup unsweetened cocoa powder and 2 lbs (907g) powdered sugar.
- Combine wet and dry ingredients: Strain the cooled liquid mixture through a fine-mesh sieve into the cocoa and sugar mixture.
- Mix until combined: Stir by hand until partially mixed. Then, using a dough hook attachment, mix on low speed until the sugar is mostly combined.
- Knead until smooth: Gradually add small amounts of additional powdered sugar, mixing until the fondant is smooth and pulls away from the sides of the bowl and forms a ball around the dough hook.
- Knead on surface: Turn the fondant out onto a surface heavily dusted with powdered sugar. Knead until completely smooth and pliable.
- Wrap and rest: Lightly grease plastic wrap with cooking oil. Wrap the fondant tightly in the oiled plastic wrap, then wrap in another layer of plastic wrap. Place in a zip-top bag or airtight container. Allow to rest overnight in the refrigerator.
- Flavor variations: For white chocolate fondant, replace the cocoa powder with 1 cup finely chopped white chocolate and melt it with the wet ingredients. For other flavors, omit the cocoa powder and add your desired flavoring with the corn syrup, adjusting the powdered sugar as needed to reach the right consistency.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
6591g
Fat
926g
Carbs
623g
