Chocolate Fondant

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Servings: 36 Difficulty: Advanced
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Classic handmade chocolate truffles with a creamy center and crisp white chocolate shell
Chocolate Fondant recipe image
Chocolate Fondant recipe image
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Chocolate Fondant

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 36 Calories: 485.5

Description

These homemade chocolate fondants are the epitome of old-fashioned confectionery elegance. Unlike store-bought candies, these truffles offer a luxurious, melt-in-your-mouth texture achieved by boiling a simple syrup to the firm-ball stage and beating it until it crystallizes into a snowy white paste. This base is then folded with rich melted unsweetened chocolate, creating a dense, fudge-like center. Half of the balls are adorned with pecan halves for a buttery crunch, while the rest are dipped in smooth white chocolate for a delicate contrast in flavor and color. Perfect for holiday gift boxes, bridal showers, or as a sophisticated dessert after a heavy meal, these treats keep well for weeks, making them a wonderful make-ahead project for any occasion.

Ingredients

Directions

  1. In a medium-sized heavy saucepan, combine the sugar, light corn syrup, and water.
  2. Place over medium heat and stir gently until the sugar is completely dissolved and the mixture begins to boil.
  3. Once boiling, use a pastry brush dipped in water to wash down any sugar crystals from the sides of the pan.
  4. Insert a candy thermometer and boil the syrup without stirring until it reaches 242&# 194;°F (117ðC) (firm-ball stage).
  5. Rinse a large flat platter or marble slab with cold water; do not dry it.
  6. Pour the hot syrup onto the wet platter. Do not scrape the pan.
  7. Let the syrup stand for about 5 minutes, or until the surface feels just warm to the touch, rocking the platter occasionally to cool it evenly.
  8. Using a spatula or wooden spoon, beat and scrape the syrup toward the center of the platter. Continue working the candy until it turns opaque white and becomes firm.
  9. Scrape the white fondant base from the platter into a heavy-duty plastic bag or a mixing bowl.
  10. Add the melted and cooled unsweetened chocolate to the fondant base.
  11. If using a bag, close it tightly and knead the candy through the plastic until the chocolate is fully incorporated, the mixture is smooth, and it clings together. If mixing by hand, knead until uniform.
  12. Roll the mixture into small 1-inch balls.
  13. Press a pecan half into the top of half of the chocolate balls.
  14. Melt the white chocolate in a small saucepan over very low heat, stirring occasionally. Do not overheat, or the chocolate will separate.
  15. Spear the remaining plain fondant balls with a fork and dip them into the melted white chocolate.
  16. Tap the fork against the rim of the pan to remove excess chocolate.
  17. Place the dipped balls on a sheet of waxed paper to cool and set.
  18. Store the finished fondants in an airtight container in a cool, dry place. They will keep for about 1 month.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 485.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 125.5g42%
Dietary Fiber 0.0g0%
Sugars 122.4g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, fondant, truffles, candy, dessert, pecan, white chocolate, homemade, gifts, holiday, confectionery, syrup, truffle, chocolate covered, classic, sweet, treats
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