A chocolate fondant recipes which is the perfect icing if you are after the smooth and glossy look for your cakes.
This works pretty well. I found that by waiting for the fondant to cool down a bit before pouring help with consistency. - 07 Sep 2007 (Review from Allrecipes USA and Canada)
I use this recipe for petit fours and it works really well to coat the sides. The first time I made it I was careful with the temperature but now I just stir it until it gets to be the right consistency. It works just fine if you overheat it by a little bit but it won't dry with the same shine. Great recipe! - 16 Dec 2007 (Review from Allrecipes USA and Canada)
I'm actually wavering between three and four stars for this recipe. I used a candy thermometer and was shocked at how far over 92 degrees I had to heat this fondant up. Eventually though, it seemed ready and I used it to pour over my son's cake. It looked fine until I noticed that a lot of it was clear with fine granules of chocolate in it, which gave the appearance, at first glance, of opacity. Ultimately, I figured nobody was going to be examining the fondant that closely, so I didn't toss out the fondant or my cake. The consistency and pourability was just great. When I tasted it, though, I felt that there may have been some undissolved granules... I can't be sure, though, since I used some colored sugars on the cake also. I'm not the most skilled at recipes like this, so the shortcomings in my success may be my own fault. - 12 Aug 2006 (Review from Allrecipes USA and Canada)