Usuba
Chocolate fondant for cake
Elastic marshmallow and chocolate-based fondant for cake covering and decoration. Easy to make, holds its shape well, and doesn't stick to your hands.
- Total
- 60 min
- Standard serving
- 90.7 g
1
Ingredients
Total 5
Instructions
- 1
Step 1
Melt the dark chocolate in a double boiler. Add marshmallows and let them melt. Stir, then add milk and butter.
- 2
Step 2
Mix the mass well. You can use a mixer for a more uniform consistency.
- 3
Step 3
Let the mixture cool slightly. Sift the powdered sugar in small portions, mixing thoroughly each time.
- 4
Step 4
The dough should be soft, elastic, and not sticky. If you're not using it right away, wrap it in plastic wrap and refrigerate.
- 5
Step 5
Prepare white fondant using the same recipe, but use white parts of marshmallow instead of pink ones.
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