Chocolate Poured Fondant

Cover your cakes or cupcakes with a perfectly smooth finish using Chocolate Poured Fondant. Covering evenly is easy using a cut disposable decorating bag.


  • 6 cups (about 1 1/2 lbs.) sifted confectioners’ sugar
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon no-color almond extract

    Easy-Add no-color almond extractAdd to shopping list no-color almond extract

  • Quick Pour Fondant Icing


About 4 cups.

Instructions: Chocolate Poured Fondant

step 1

Follow Quick Pour Fondant Icing recipe, but increase amount of water by 1 ounce. After fondant is heated, stir in 3 ounces of melted, unsweetened chocolate, then add flavoring.

step 2

In saucepan, combine sugar, water and corn syrup; stir over low heat until well-mixed and heated to 92°F (thin enough to be poured, but thick enough so it won’t run off the cake, cupcake, or cookie). After fondant is heated, stir in melted chocolate, then add flavoring.

step 3

To cover cake or cupcake, ice smoothly with buttercream and let icing crust, or cover with apricot glaze. Place cake on cooling rack with a cookie sheet beneath it. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.

step 4

Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again.

step 5

Recipe may be doubled or tripled.