Imagine biting into a decadent, silky-smooth chocolate-covered treat that transports you back to the golden era of Hollywood glamour! Named after the beloved actress Zasu Pitts, these chocolate-dipped fondant balls are not just a dessert—they're a nostalgic journey of flavor and elegance. Perfect for impressing guests or treating yourself to a luxurious sweet moment, this recipe combines the creamy softness of fondant with rich dark chocolate and playful sprinkles that will make your taste buds dance with delight!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 pieces
Ingredients
- 1 cup fondant
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- Sprinkles (for decoration)
Instructions
- Line a baking sheet with parchment paper and set aside to prepare for cooling the fondant.
- In a clean, dry saucepan, warm the fondant over low heat, stirring constantly until it becomes smooth and pliable. Be careful not to overheat, as fondant can quickly become grainy.
- Once the fondant is soft and malleable, remove from heat and let it cool slightly for 2-3 minutes.
- Using a small cookie scoop or spoon, portion the fondant into small, uniform balls approximately 1 inch in diameter. Place these on the prepared parchment-lined baking sheet.
- Allow the fondant balls to rest and firm up at room temperature for about 10 minutes.
- In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Using a dipping fork or skewer, carefully lower each fondant ball into the melted chocolate, ensuring complete coverage. Gently tap off excess chocolate.
- Place the chocolate-dipped fondant back onto the parchment paper and immediately sprinkle with decorative sprinkles before the chocolate sets.
- Refrigerate the chocolate-dipped fondant for 10-15 minutes to allow the chocolate to completely harden.
- Store in an airtight container in a cool place, separating layers with parchment paper to prevent sticking.
Tips
- Temperature is Key: When melting chocolate, use low, gentle heat to prevent burning and ensure a smooth, glossy finish.
- Uniform Size Matters: Use a cookie scoop for consistent fondant balls, which ensures even coating and professional-looking results.
- Quick Chocolate Dipping Trick: Use a fork or skewer for clean, mess-free chocolate dipping and easy removal.
- Sprinkle Immediately: Add decorative sprinkles right after dipping while the chocolate is still wet to ensure they stick perfectly.
- Chilling Technique: A short refrigeration helps set the chocolate quickly and gives a beautiful, crisp chocolate shell.
- Storage Hack: Use parchment paper between layers to prevent sticking when storing your delightful fondant treats.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 0mg
