Coffee Recipes | Chocolate-Dipped Coffee Fondants

Chocolate-Dipped Coffee Fondants

Coffee and chocolate might have been made to go together. They perfectly complement each other’s flavors, blending so beautifully that we even have a name for that blend — mocha. They’re the perfect pairing for desserts, cake filling, frosting, ice cream and mocha drinks. If you want to really make an impression, though, try whipping up a batch of these easy and elegant chocolate-dipped coffee fondants the next time you need a decadent gift for your hostess or a special gift for that perfect friend.

Chocolate-Dipped Coffee Fondants

Ingredients

For Fondant:

1/2 cup strong, hot coffee
2 cups granulated sugar
1/8 tsp cream of tartar

For Chocolate Dip:

2 cups semi-sweet chocolate chips
3 to 4 tbsp vegetable oil or shortening

Equipment

For Fondant:

Heavy saucepan
Candy thermometer
Pastry brush
Marble slab or
Heavy platter
Cooking oil
Wooden spatula or paddle

For chocolate dipping:

Double boiler
Fork
Waxed paper

Make the Fondant (at least 12 hours ahead)

Combine the hot coffee and sugar in a heavy, smooth saucepan and stir until the sugar is completely dissolved.

Place the saucepan over medium heat and bring the sugar and coffee mixture just to a boil. Stir in the cream of tartar.

If you have a candy thermometer, clip it to the side of the pan. Let the coffee mixture boil without stirring until it reaches 240 F (115 C). If you don’t have a candy thermometer, you can check it the old-fashioned way — by dropping a little bit of the syrup into cold water. Your coffee fondant is ready to work when a bit of coffee syrup dropped into cold water forms a soft ball.

Keep a close eye on the sugar as it’s boiling. When you see granules of sugar forming along the sides of the pan, dip a pastry brush quickly into cold water and wash them down the sides. Make sure that the brush isn’t too wet — you don’t want to add cold water to the sugar syrup at this stage.

Pour the boiling coffee syrup out onto a lightly oiled marble slam or a heavy, large platter. Let it cool for about five minutes. After about five minutes, scrape the edges of the fondant into the center with a wooden paddle or spatula.

Pull the spatula through the fondant in a figure-eight, then draw the edges into the middle again. Continue working the fondant this way until it is stiff and crumbly. As you work it, it will get opaque and look grainy and crumbly. Just keep working it.

When you can no longer pull the wooden spatula through the fondant, moisten your hands slightly and begin kneading the fondant just as you would bread dough.

Continue kneading the fondant for 6 to 8 minutes or until if is a smooth ball. Place the ball in a bowl with a cover, cover the surface of the fondant with plastic wrap and cover the bowl.

Let the fondant rest at room temperature for at least 12 hours.

Preparing the Chocolate

Bring water to a simmer in the lower half of a double boiler.

Put chocolate chips in the top half of the double boiler. Chocolate chips are designed to hold their shape when they melt, so you’ll need to add a little something to make the chocolate flow more smoothly. That little something is vegetable oil or vegetable shortening. Start with a teaspoon and add more if necessary to make the chocolate more liquid.

While the chocolate is melting, take the fondant out of the bowl and knead it lightly to soften it.

Roll the fondant into a long snake about 1/2-inch in diameter.

Dip a sharp knife into water and cut the fondant into 1/2-inch pieces. Flatten them slightly with your fingertip.

When the chocolate is liquid and flows smoothly, dip the fondant chunks into the chocolate one at a time. Turn gently with a fork, then lift carefully out of the chocolate.

Hold the chocolate-dipped fondant over the pan to let the excess chocolate drip off. Tap the fork lightly against the side of the saucepan if necessary to encourage the dripping.

Gently tip the chocolate-dipped coffee fondant onto a platter or cookie sheet covered with waxed paper.

Repeat with the remaining fondant. Allow the chocolates to cool, placing them in the refrigerator if necessary.