Step by step recipe cocoa chocolate fudge with photo.

• National cuisine: home kitchen
• Dish type: Cocoa
• Recipe Difficulty: Very simple recipe

• Preparation time: 12 minutes
• Cooking time: 30 minutes
• Servings: 5 servings
• Amount of calories: 340 kilocalories

The perfect cover for any cake and just delicious dessert!

A confectionery masterpiece should be not only tasty, but also beautiful. This cocoa chocolate fondant is used for eclairs, sweet pancakes, muffins and some types of cookies, this delicious addition is prepared quite quickly and simply!!!

Ingredients for 5 servings

• Milk 5 table. l.
• Sugar 5 table. l.
• Cocoa - powder 3 table. l.
• Butter(softened) 50 gr

step by step

1. Prepare ingredients for chocolate fudge.
2. In a small bowl, mix milk and sugar. On a small fire, heat this mixture, stirring constantly, until the sugar dissolves, add cocoa, bring to a boil and cook cocoa fudge for 1-2 minutes.
3. Remove cocoa fondant from heat, add butter and stir.
4. That's all, cocoa chocolate fudge is ready.
5. We apply the mass to the product immediately after preparation, until it has time to harden.
6. This fondant can be used both for pouring and for making inscriptions on cakes and sweet pies.

fondant needed for decoration confectionery- muffins, cakes, Easter cakes. Even regular cookies, you can make it more attractive with the help of fondant. fondant There are two types - liquid (hardens very quickly and becomes dull after solidification) and solid (poured into figured forms, cooled). Hard fudge can be stored for quite a long time.

fondant

Here are some recipes for various hard fudge.

Creamy sweet.

Creamy sweet.

Fondant cake at home. We need products:

• Cream - 1 glass;
• Sugar - 1.5 cups;
• Honey - 1 tbsp. a spoon.

Cooking:

Pour sugar into a saucepan, pour in cream. Mix well until smooth.

Put on fire, bring to a boil, stirring constantly. Put honey - cook over low heat until tender, stirring constantly. Readiness is determined as follows: drop a little syrup into a bowl of cold water, try to roll the ball, if the ball does not stick to your hands, then the syrup is ready.
Pour the finished mass into a tray or pour into molds (for ice), leave to cool.

Pour into a patch or moulds.

When the mass has cooled, remove it from the tray (molds), and then cut into squares.

Milk fondant for a cake at home

Milk fudge is a delicious dessert that is absolutely not difficult to cook yourself at home.

We need products:

• Butter - 120 Grams
• Powdered sugar - 60 Grams
• Powdered milk - 220 Grams
• Liquid cream - 2 teaspoons
• Pine nuts - 50 Grams
• Cashew - 20 Grams

Servings: 6-7

Required Products.

In a bowl, combine room temperature butter powdered milk, powdered sugar. Add 2 tablespoons of cream, pine nuts, knead the dough with your hands until smooth. The amount of milk/cream powder may vary. It is important that the mass acquire a homogeneous soft consistency. Then we send the mass to the refrigerator for 10 minutes.

We sculpt cubes from the mass, decorate them with nuts and put them on a plate. Then we send the sweets to the freezer for 20-30 minutes.

We take them out of the freezer and serve them to the table.

Sugar candy.

Easter cake is covered with sugar fudge.

You can decorate homemade confectionery products - muffins, cakes, Easter cakes, even ordinary cookies, with the help of sugar fudge. It is very convenient that fudge can be stored for quite a long time and you can cook it for the future.

We need products:

• Sugar - 2 cups;
• Water - 0.5 cups;
• Lemon juice - 1 teaspoon.

Cooking:

Pour sugar into a saucepan and fill it with warm boiled water. Stir well, cook over low heat until the sugar is completely dissolved. After the syrup boils, a white foam forms on the surface. Remove it with a regular spoon.

Cover the pan with a lid and continue to cook the syrup until the “soft ball” test. For such a test, from time to time, take a little boiling syrup from the pan with a teaspoon and lower it into a container of cold water. After one minute, try rolling the contents of a teaspoon into a ball. If the ball does not work out, let the syrup boil again. At the very end of cooking, add one teaspoon of lemon juice to the syrup. It can be replaced with a solution citric acid.

Cool the syrup as soon as possible after boiling. To do this, place the pan with it in a container of cold water or on ice. Sprinkle the surface of the syrup also with cold water to prevent the formation of a crust.

After cooling, beat the syrup (10-15 minutes) with a wooden spatula until a homogeneous white mass is formed. The resulting mass is called fudge.

To store the fondant, cover with a damp cloth and close the pot tightly with a lid. As necessary, you can take part of the prepared mass, heat it in a water bath and use it to decorate a cake or any confectionery.

Chocolate fudge.

We need products:

• Condensed milk - 395 g;
• Brown sugar - 1 tbsp;
• Honey-2 tbsp. spoons;
• Butter - 125 g;
• Dark chocolate - 180 g;
• Cherry - 100 g;
• Pistachios - 100 g;
• Coconut flakes - 80 g.

Cooking:

Grease a 20cm square cake tin and line with parchment paper. Combine condensed milk, sugar, honey and butter in a saucepan. Heat, stirring, over low heat until the sugar is completely dissolved and the mass becomes homogeneous.

Slightly increase the heat, bring the mass to a boil. Cook, stirring constantly, for 6-8 minutes, until the mixture thickens and pulls away from the sides of the pan.

Remove from heat and add chocolate, broken into pieces. Stir until the chocolate is completely melted.

Add half the dried (or candied in syrup) cherries, half the pistachios, and all of the coconut flakes, and stir to combine.

Pour the chocolate mixture into the prepared pan and quickly smooth the surface.

Distribute the remaining pistachios, cherries over it, slightly pressing them. Set aside for 30 minutes to allow the fudge to cool. Then cover with cling film and refrigerate for 6 hours to set. Cut into 2.5 cm pieces before serving. Bon Appetit!

Here's what it looks like ready meal.

Ready sweet.

Cake fondant.

fondant it turns out thick and almost instantly freezes, so everything must be done very quickly.

1/2 cup sugar mixed with 2 tbsp. spoons of cocoa, add 2 tbsp. spoons of water. Stir everything over low heat until sugar dissolves, add a piece of butter to the finished glaze. Cool slightly and cover the cake or pie. Be careful, it dries up pretty quickly!

The specified volume is suitable for decorating cakes or cakes, for example, to make a beautiful cobweb. If you wanted to completely cover the top and sides of the cake, take double the products.

To cover the cake with fondant, it is best to pour it on top of the cake, starting from the center. If the mass has already begun to solidify, you can heat it to a liquid state so that it flows freely. The sides are coated with an already thickening mass.

Oil sweet.

We need products:

Powdered sugar - 1 cup

Softened butter or margarine - 80 gr.

1 tablespoon vanilla essence

Milk - 2-3 tablespoons

Combine butter, powdered sugar, 1 tablespoon milk and vanilla essence. Beat with a mixer, gradually adding milk, until a homogeneous mass is formed.

You can make butter fudge with various additives.

Butter fudge chocolate.

Prepare buttercream. Combine 1 tablespoon of cocoa powder and 1 tablespoon of hot water, cool. Mix with cooked fudge.

Coffee butter fudge.

Make butter fudge by replacing milk with water. Combine 2 tablespoons instant coffee and 1 tablespoon hot water, cool. Mix with prepared fondant.

Lemon buttercream.

Make butter fudge by substituting milk and vanilla lemon juice. You can also use oranges or limes. Add 2 tablespoons of finely grated zest to the fondant. If desired, color the fondant with dyes.

Now you are armed with several fudge recipes to decorate your "masterpieces".

Try, experiment.

Classic chocolate fondant is used to decorate pastries and hide shortcomings in cakes. The coating of the cake is glossy and shiny. It's no secret that dessert should be both delicious and beautiful. Fondant on a cocoa pie makes it just that. Her delicious recipes not very complex, so housewives and those for whom baking is prepared are to the taste.

How to make chocolate fondant for a cake based on detailed confectionery recommendations can be found in this article. For an attentive hostess, this will not be difficult. Soft butter cream for a cake with cocoa or honey does not require a large number of ingredients. It does not require professional equipment. Everything is done easily at home. Fondant is used to decorate pastries and gives room for imagination.

How to make chocolate fondant cake

The recipe for chocolate fudge made from cocoa is quite simple. The cream can be based on both water and sour cream, butter, cream. Depending on what is the basis, the calorie content of the product increases and the taste qualities.

You can add cocoa, poppy seeds or lemon to it. Cooking involves the introduction of cinnamon and vanillin, depending on which flavor is preferable for this dessert.

The consistency of the frosting should be thick sour cream. Then it is easier to distribute it over the surface of the cake, and it hardens faster. Fondant can be used to smooth the surface of the cakes. If you achieve the right consistency, then this process will be easy.

Required Ingredients

Classic cocoa fondant for cake is prepared within 15 minutes. The recipe does not contain any expensive or unusual ingredients. The main product that gives aroma, rich taste and color is cocoa. It should be only natural and without impurities.

Chocolate fondant for cocoa cake contains:

• 100 g of butter with sufficient fat content;
• 6 large spoons of cocoa powder;
• 150 ml whole milk;
• 10 tablespoons of sugar.

Such a simple list of products will allow you to create a wonderful chocolate fondant for a cake with cocoa. It is necessary to strictly adhere to the recipe in order to achieve the desired consistency.

Recipe Algorithm

To make chocolate fondant, you must follow the dosage and follow the algorithm.

1. Sifted cocoa is poured into a cup, to which sugar should be added. Two loose structures are frayed among themselves. The appearance of lumps should not be allowed.
2. Butter is melted in the microwave and combined with milk. Everything must be mixed. Whipping the mixture is not necessary.
3. Dry and milk masses are mixed until homogeneous. Then the container with fudge is placed on the fire and brought to a boil. During cooking, it must be constantly stirred, otherwise it will burn.
4. As soon as the first bubbles appear on the surface, it is necessary to reduce the fire to a minimum and bring the mass to a thickening.
5. Cocoa fudge after cooking should cool to 30 degrees. Only after that you can decorate pastries.

To make cocoa fondant cake shiny and smooth, you need to use butter with a fat content of at least 83 percent. In this case, there will be no white marks on the surface. The fondant will lie flat and correct all the shortcomings of the baked cakes.

Delicious sour cream fudge

It is very easy to master the recipe for filling for a cake on sour cream. Chocolate fondant acquires a rich taste and slight sourness. Cooking it is quick and easy. The most ordinary components are needed, and baking takes on a respectable look. The composition of the fondant does not include various preservatives, all components are only natural. This is a big plus.

Composition of products

For viscous chocolate icing you will need the following products:

• sour cream in the amount of 100 g;
• sugar in the amount of 3 tablespoons;
• butter 2 large spoons;
• 3 large spoons of cocoa powder.

Condensed milk can be used as a substitute for sour cream. Then the taste of fudge will turn out a little different. It will become sweeter and the sourness will disappear.

How to cook step by step

Chocolate fudge on the cake is one of the necessary components. Thanks to her, the cakes become smooth and all irregularities disappear. The glaze is shiny, viscous and rich in taste. It can be cooked even in boiling water, and on sour cream the fudge becomes exceptional.

1. For cooking, you need a thick-walled stewpan. Sour cream is laid out in it.
2. Cocoa is sifted separately and sugar is added. These components need to be mixed together. The formation of lumps must not be allowed.
3. Sour cream is added to the sugar mixture. The saucepan is put on fire. The mixture must be constantly stirred so that the contents do not burn to the bottom and walls. The cooking process continues for 5-7 minutes. During this time, the mass should thicken a little.
4. Before removing the saucepan from the heat, you need to add butter. It is necessary to mix everything until the mass becomes homogeneous and shiny.

The finished glaze can be cooled slightly or used immediately to cover confectionery. Warm fondant lays well on the surface. If it is cooled below 30 degrees, then the density of the product will be higher than necessary for an even coating.

Chocolate fudge making video

Condensed milk chocolate fudge recipe

A quick recipe for chocolate fudge with condensed milk has delicate taste and light texture. You can add whole chocolate or cocoa to its composition. It is also prepared with full-fat milk. Fondant for cake with cocoa at home is tasty and fragrant. It is only necessary to strictly follow the recipe and observe the proportions. Fondant will be a wonderful decoration for baking. Cooking time is 10-15 minutes.

Required products

To make cocoa fudge smooth and uniform, you need to use only quality products with a high percentage of fat. A spatula or whisk is enough to mix the ingredients. Glaze does not require strong whipping. The composition of the fondant includes:

• cocoa powder in the amount of 20 grams;
• 100 ml of condensed milk;
• 150 g of sugar;
• a spoonful of butter;
• 15 g starch.

The cooking process is very simple, so even a novice hostess can handle it.

Cooking technology

Any chocolate fondant is sure to warm up, so you need a saucepan with thick walls. It will allow you to cook the glaze and prevent it from burning. To cook chocolate fondant at home and decorate pastries, you need:

1. We cook all the components only in thick-walled dishes. It is required to place sugar and milk in it, and then put on fire. We must not forget about constant stirring.
2. After dissolving the sugar, starch is introduced into the mass. Stirring continues as long as the saucepan is on fire.
3. If the consistency is too thick, you can add hot water to it, just a few tablespoons.
4. It is required to cook the mixture to the required structure, and then the mass is removed from the heat.
5. In a separate container, butter is ground with cocoa powder. The mass from the saucepan is poured into this mixture. Mix everything thoroughly until the fondant becomes smooth and homogeneous.

Chocolate fondant with honey

Fondant with cocoa on honey acquires a special taste and delicate aroma. It includes an extended range of products. Honey fudge is very smooth and viscous. With it, you can make cupcakes, cakes and pastries perfectly smooth.

Recipe Ingredients

In order to make chocolate fudge correctly, you must strictly follow the recipe and maintain proportions. For the fondant you will need:

• 180 g dark chocolate;
• 70 ml of liquid honey, namely real, not a surrogate;
• brown sugar in the amount of 200 g;
• condensed milk in the amount of 1 can;
• 80 g coconut flakes.

Preparing fudge with honey is not difficult. It turns out smooth and viscous.

Step by step cooking

All fudge products must be of high quality. Only under this condition will it turn out smooth and suitable for all types of baking.

1. In a saucepan with thick walls, mix condensed milk, honey, sugar, then add butter. All components are mixed with a whisk.
2. For 5-7 minutes, you need to keep the stewpan on fire so that all the components warm up well. During this time, the fondant will thicken. Stirring constantly, remove the mixture from the heat.
3. After that, chocolate broken into slices is added to the saucepan. You have to keep stirring to make sure it dissolves completely.
4. At the end, the glaze is introduced coconut flakes.

The main secret of fondant is constant mixing and bringing to a homogeneous consistency. Cooling strongly this type of glaze is not required.

It should be applied immediately to the surface of cakes or muffins. The chocolate fudge cools already together with the finished product during the impregnation of the dessert.

Every housewife should know how to make chocolate fondant for baking. It makes any dessert exquisite and attractive for the sweet tooth. It is difficult to meet a person who is completely indifferent to chocolate. Sweet viscous glaze, to all its delights, has a rich aroma that cocoa gives it. Chocolate-covered fondant, whether white or black, is a great option for decorating a birthday cake, cupcakes, brownies or soft gingerbread.

There are a few simple rules, under which the glaze turns out to be exceptional.

1. If butter with a fat content of at least 83 percent is introduced into the icing, then it will turn out shiny, smooth and will mask the costs of baking well.
2. It can be applied under the mastic, so that the product turns out to be exceptional in form, and the content is beyond praise.
3. For piquancy, lemon juice can be added to the composition of the fudge. It gives the sweet a special flavor. Lemon cream has a slight sourness and makes pastries spicy.
4. A few slices of dark chocolate can significantly improve the taste of the product. It can be paired with cocoa or used on its own. The main requirement remains the high quality of the components. Cocoa with vegetable impurities has a lighter color and a less intense smell.
5. To give the fudge an exotic touch, you can mix cream with lemon zest. fat content dairy product should be above 33 percent. The fondant is very concentrated and thick.
6. To achieve airiness, sugar syrup whip cream, butter or condensed milk. But it is better to do this with a whisk, and not with a mixer. Or with the help of technology, but at low speeds.

The peculiarity of chocolate fondant is its ductility, density of consistency and the ability to polish shortcomings of cakes due to its structure. If you follow the recipe, then it turns out exactly the way you need for high-quality baking.

The promised three ingredients include butter, heavy cream (at least 33%) and, of course, high-quality chocolate. The taste of the latter completely determines the taste of the finished fudge, and therefore take the choice of ingredient responsibly.

Break the chocolate bars into smaller pieces, put them in a blender and beat until crumbly. In parallel, put the cream on the stove and bring it to a boil, being careful not to burn it. If the chocolate is not sweet enough, then a little honey or glucose syrup can be added to the cream. When the cream boils, start pouring it into the chocolate in portions, whisking the ganache with a blender each time. Next, lay the cubes of soft butter and continue to beat until they are completely dissolved. At this stage, the taste of the dish can be varied with vanilla or rum, for example.

The finished fudge is not fluid, the mixture is confidently held on a spoon, and the fingerprint does not drag on.

Pour over ready mix into a 20 x 20 cm form covered with foil or parchment and refrigerate for 2-3 hours or until completely set.

Cut the frozen fudge into portions. It is most convenient to do this with a sharp knife, previously dipped in boiling water.

After cutting the fondant, roll it in cocoa powder or coconut flakes. You can store the finished fudge in an airtight container when room temperature up to a week or in the freezer for a whole month.

Ingredients:

• 450 g chocolate;
• 365 g cream (fat content from 33%);
• 70 g butter;
• cocoa powder or coconut flakes for sprinkling;
• rum, vanilla, other flavors - optional.

Cooking

1. Bring the cream to a boil, and in the meantime break the chocolate and grind it into crumbs with a blender.
2. While pouring hot cream in portions, beat the chocolate until it is completely melted. Add pieces of butter to the resulting ganache and beat again. Add some flavoring if desired.
3. Pour the mixture into a parchment-lined 20 cm x 20 cm mold and refrigerate everything for 2-3 hours.
4. When the chocolate fondant hardens, cut it into cubes and sprinkle with cocoa or shavings.

Chocolate fondant - recipe

Chocolate fondant - recipe

Every housewife wants her cooking masterpiece was not only delicious, but also beautiful. Therefore, when baking confectionery, we always try to make them as spectacular as possible. For such purposes they use various creams, powders, glazes, mastic and fudge. In this article, we will show you how to make chocolate fudge. This type of decoration of confectionery acts not only as an aesthetic element of the product, chocolate fondant complements and saturates the taste of the main product, be it a cake, pie or muffin.

How to make chocolate fondant?

Ingredients:

• dark chocolate - 150 g;
• powdered sugar - 200 g;
• butter - 60 g;
• eggs - 1 pc.

Cooking

Melt the chocolate with butter in a water bath or in the microwave. Add 1 egg and mix until smooth. Add powdered sugar and beat with a mixer until smooth. You should get a thick mass of coffee color with a glossy tint. We apply fondant to the product while it is still hot.

Cocoa Chocolate Fudge - Recipe

If the area for applying fudge is small, then you can make it based on chocolate. But if we, for example, want to use fudge to decorate cookies, then we will need a lot of it, respectively, and we also need a lot of chocolate. It turns out that the fudge will come out quite expensive. In this case, we can make chocolate fondant from cocoa. Believe me, but better check - it also comes out very tasty, and pastries with it look great.

Ingredients:

• milk - 60 ml;
• sugar - 120 g;
• butter - 50 g;
• cocoa - 2 tbsp. spoons.

Cooking

In a small bowl, mix milk and sugar. Heat this mixture over low heat, stirring constantly, until the sugar dissolves. After, while stirring, boil the mass until it thickens. For these purposes, it is convenient to use the Turk. If there is no very small container, then it is better to increase the amount of ingredients, since with a small volume there is a risk that the whole mixture will stick to the bottom of the saucepan. Now remove the container with the mass from the heat and cool. Take the butter out of the refrigerator first to soften it. Beat cocoa with soft butter and gradually introduce the milk-sugar mixture, rubbing the fondant with a wooden spatula until smooth. We apply the mass to the product immediately after preparation, until it has time to harden.