Ileana Saldivia (sugarrealm), owner of Sugar Realm Bakery, shares her very own chocolate rolled fondant recipe, ideal for molding into her decadent acorn truffle stems and versatile enough to be used in all your decorating projects!
For more of Ileana’s elegant treats, check out her blog!
Yield: Approximately 1/4 lb.
Store: Airtight container, room temperature for up to 12 months.
1/4 pound commercial white fondant
2 tablespoons cocoa powder
1/4 tablespoon shortening
1/4 teaspoon chocolate liqueur
KNEAD rolled fondant until pliable. Make a well in the center and add 1/2 teaspoon of cocoa powder. Measure 1/8 teaspoon of shortening and slightly rub it in your hands.
KNEAD the shortening and cocoa powder into the rolled fondant until the cocoa powder is evenly incorporated.
REPEAT the process until all cocoa powder is incorporated into the rolled fondant.
MAKE a well in the center of the rolled fondant and add chocolate liqueur.
KNEAD until fondant is smooth and pliable.
DUST fondant with more cocoa powder if needed.
WRAP chocolate fondant in plastic wrap.
KEEP covered at all times to prevent crusting and drying of the sugar paste.
To make acorn truffle stem:
MAKE a pea-sized ball of fondant.
ROLL into a taped log, and curve to simulate acorn stem.
INDENT top of fondant stem with toothpick or the back of a small brush.
SET aside and let to dry before adding to the acorn top.
Hints for success:
My recommended commercial fondant brand is Carma – Massa Ticino. Satin Ice is my second choice.
Work in small batches while incorporating cocoa powder to fondant, and knead slowly to prevent cocoa powder puffs.