Fondant filled chocolates

Create some of your chocolate box favourites at home – strawberry and orange creams and delicious after dinner mints.

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Fondant filled chocolates recipe. Create some of your chocolate box favourites at home - strawberry and orange creams and delicious after dinner mints.My new found favourite thing to do in the kitchen is making chocolates. I love it!

I recently shared my recipe for caramel filled milk chocolates and to get some inspiration for what to make next I asked for suggestions in my Facebook page. The one I decided to go for was dark chocolates filled with mint fondant.

The method for making these mint chocolates is exactly the same as for making other fondant filled chocolates, so I thought I might as well whip up a few strawberry and orange creams too. I’ve sadly not been able to make my favourite fondant filled chocolate – the coffee cream, as I didn’t have any coffee flavouring. I tried using regular coffee but the flavour wasn’t strong enough to notice it was there, so I need to keep an eye out for something more concentrated.

If you read my recent recipe for caramel filled milk chocolates you’ll notice that the method is very similar. However I’ve repeated it here just to keep things simple.

The fondant filling

For these chocolates I’ve decided to make marshmallow fondant. It’s really easy to make, basically just mixing together melted marshmallows and icing sugar. It also has a nice texture for a chocolate centre, soft but not runny.

I wouldn’t recommend simply using ready made fondant. It’s too hard and it doesn’t have nearly as nice a flavour as marshmallow fondant.

Fondant filled chocolates recipe. Create some of your chocolate box favourites at home - strawberry and orange creams and delicious after dinner mints.

How to make fondant filled chocolates

What you’ll need – To make the fondant

Marshmallows, icing sugar and a little water

Flavourings – I’ve used this set of specialist chocolate flavourings from Lakeland. It includes orange, strawberry and peppermint.

Food colouring (optional) – If you like the nice pink and orange colours inside the chocolates, I used Sugarflair colourings (which I also use in all of my cake decorating).

Weighing scales, a bowl, a wooden spoon and a sieve

What you’ll need – To make the chocolate shells

Good quality chocolate – To make these I used Green & Black’s 70% cocoa dark chocolate (as it was on special offer!). However any good quality dark chocolate will work.

To make 15 chocolates I used 300g of chocolate. This is far more than you actually need (each chocolate has about 8g of chocolate in it). However, due to the way the chocolates are made it’s much, much easier to do it if you have more than enough chocolate to hand. Don’t worry, the extra chocolate won’t go to waste, you can pour the melted chocolate onto some greaseproof paper, leave it to set, then wrap it up and save it to use again another day.

Chocolate Mould

To make my caramel chocolates I used this square chocolate mould from Lakeland. I could have used the same mould again, however I decided my chocolate box would look a bit boring with all square chocolates. I therefore splashed out on this chocolate box shapes mould which has all sorts of different shapes to make my chocolate box look interesting.

Unlike the square mould, this moulds made of silicon which is very flexible. I found that this had some advantages and disadvantages over the solid square mould:


  • The mould is flexible, which helps when you’re trying to pop out any slightly stubborn chocolates (you just need to push them gently from underneath).
  • The inside of the mould is extremely smooth, meaning that you end up with a really beautiful shine on your chocolates.
  • This mould is much cheaper at about half the price of the solid moulds.


  • The flexible nature of the moulds makes it tricky to tip out the excess chocolate. I did end up in a bit of a mess which didn’t happen with the solid mould. It’s also trickier to scrape any excess chocolate from the top of the mould with a knife to ensure that they end up neat and tidy.

Something to melt the chocolate in

I usually melt mine in a small saucepan directly over a very low heat. However, many websites recommend using a bain marie (chocolate in a bowl over a pan of simmering water). You can also melt chocolate in a microwave, but it’s difficult to control the heat and ensure that the chocolate melts evenly.

If you choose to use a bain marie, then be extremely careful not to get any of the water from the pan into the chocolate, as a single drop can ruin an entire batch.

A cooking thermometer suitable for chocolate.

You need to temper the chocolate, to give it its shine and ensure it comes out of the moulds easily (don’t worry, it’s really pretty straightforward to do). I prefer to use a thermometer when I’m tempering as it takes any guesswork out and makes it highly likely you’ll get the right results every time.

I use this Thermospatula from Lakeland, which checks the temperature while you stir the chocolate (and it can be used for lots of other things too).

I’ve found that the thermospatula is great for stirring the chocolate. However, it’s quite stiff so it’s useful to have a more flexible rubber spatula to hand too to scrape the pan and make sure you don’t have any waste.


To cool the chocolate in.

Fondant filled chocolates recipe. Create some of your chocolate box favourites at home - strawberry and orange creams and delicious after dinner mints.

Fondant Filled Chocolates

Makes 15 chocolates


  • 300g dark chocolate – you won’t actually need this much but it’s much easier if you have more than enough chocolate and the rest can be saved for another day
  • 4 large marshmallows (approx. 28g)
  • 75g icing sugar
  • 1 tsp water
  • A few drops of your preferred flavouring
  • Food colouring (optional)


Temper the chocolate

If you’re new to tempering chocolate then I’d recommend you take a look at my video tutorial…

  1. Place about half of your chocolate into a small pan over a very low heat (or bain marie if you prefer) and heat the chocolate until it reaches a temperature of 48ºC – Don’t worry if not all of the chocolate has melted, it will continue to melt after it’s removed from the heat.
  2. Decant the melted chocolate into a bowl and add a piece of the unmelted chocolate you set aside before. Stir the chocolate in until it has melted.
  3. Keep adding pieces of the unmelted chocolate until the temperature of the chocolate has been reduced to 32ºC. At this point it’s ready to use.
  4. Remove any lumps of chocolate and set aside to use later – I like to put in onto greaseproof paper as then it’s easy to peel off and use again (it can be difficult to remove hardened chocolate from a bowl).

Fill the mould

  1. Pour the melted chocolate into the mould (or pipe if you prefer). Fill each of the squares you’re using to the top. Once filled, tip the mould upside down over the bowl you stirred the chocolate in and tip out any excess – you’re trying to create a hollow shell.
  2. Once the excess has tipped out have a quick check for any holes in the shells. If there are any holes then add in a little extra chocolate and tip again to remove any excess.
  3. Once you’re happy with the shells, use a sharp knife to scrape any excess chocolate from the top of the mould.
  4. Put the mould into the fridge for at least half an hour to set.
  5. Scrape any leftover chocolate from the bowl back into the pan you used to melt the chocolate originally (this can then be used to make the base of the chocolates).

Make the marshmallow fondant

  1. Place the marshmallows (4 large marshmallows) and water (1 tsp) into a microwave dish and microwave on full power for 30 seconds to melt the marshmallows. After 30 seconds give them a stir, if there are any unmelted lumps microwave for a further 10 seconds.
  2. Sift in 50g of the icing sugar and mix with a spoon to combine. You’ll find that you cannot combine all of the sugar by mixing. Once you’ve reached this stage then knead the fondant by hand to combine the remaining sugar (don’t try and knead by hand before mixing, as it will be too sticky to handle).
  3. Spread the remaining icing sugar (25g) onto your work surface (the fondant will become sticky as you work with it. If it does, roll it in the icing sugar).
  4. Add about 5 drops of flavour to the fondant and knead to ensure it is evenly spread.
  5. Add a small amount of food colouring (if using) and knead until evenly spread.

Fill the shells

  1. Remove your mould from the fridge.
  2. Gently push a small ball of fondant into each shell. It’s very important that you check that none of the fondant is protruding above the top of the mould, as if it does it’ll stick out of the bottom of the chocolate!
  3. Put to one side while you temper the chocolate for the base.

Make the chocolate base

  1. Add about half of any unused chocolate you have in the packet to the chocolate you put back into the pan earlier and repeat steps 1-4 (above) to temper the chocolate. You can use the same bowl you used earlier even if it has some hardened chocolate in the bottom as it will melt in and help the tempering process.
  2. Once the chocolate has tempered, spoon or pipe it carefully over the top of the fondant – you want the chocolate to come above the top edge of the mould.
  3. Once all of the chocolates are covered, use a sharp knife to scrape off any excess chocolate.
  4. Put the chocolates into the fridge for at least half an hour to set.
  5. Once the chocolate has completely set, turn the mould over on a work surface. If you’re using the silicon mould then carefully push each chocolate out of the mould. If any are being stubborn then pop the mould back into the fridge for a while longer to give them a bit more time to set.


Nutritional Information

Calories: 77 kcal (4%), Fat: 2.6g (4%), Saturated Fat: 1.6g (8%), Carbohydrates: 12.3g (5%), Sugar: 11.6g (13%), Fibre: 0.9g (4%), Protein: 0.6g (1%), Salt: 0.0g (0%)

This is the estimated nutritional information per chocolate. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For

  • Egg-Free
  • Gluten-Free
  • Nut-Free
  • Soy-Free

Can be made dairy-free by ensuring you use a dairy-free dark chocolate.

The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

I’m sharing this with the following recipe challenges… #TastyTuesdays with Honest Mum.


  1. use instant espresso powder when you want to make coffee flavored candy.

  2. Pretty much every major supermarket (in the UK) usually in the tea & coffee aisle – it’s about £1.70 a bottle.

    It is popular with home bakers as the flavouring element for coffee-flavoured cake and coffee-flavoured butter cream’s so will work well as a fondant filling. (It was used a lot as an alternative to instant coffee in the 70’s when the price of coffee doubled due to shortages caused by a frost in Brazil.)

    I would suggest start off with a couple of tablespoons mixed in with the fondant, the icing sugar will counteract the bitterness but obviously add to taste.

    • I’d not thought to look in the coffee aisle. I’ll have a look next time I’m shopping. Thanks x

      • No probs, also I know you have written above that you have tried regular coffee but might be worth another try by making a sort of instant coffee essence using a tablespoon of boiling water to two teaspoons of instant coffee granules. Personally I never drink instant coffee but I can’t get a truer pungent coffee flavouring using espresso.
        Also if you really want the whole caffeine hit, mix a shot of espresso into the chocolate itself 🙂

        Might I also recommend trying a 40% Milk Chocolate instead of dark.

        Please do let me know if you create your dream coffee cream filling!

        • Sorry I meant use instant ESPRESSO powder, not the Nescafe Gold Blend type Instant coffee granules (which lacks the punch). Also the instant powder seems to work better than fine grinding Espresson beans yourself.

          • Charlotte Oates

            Thanks Gez. I’ve recently tried using espresso powder in my coffee cupcakes and been really pleased with the flavour so I’ll have to try it in these chocolates too.

  3. “I’ve sadly not been able to make my favourite fondant filled chocolate – the coffee cream, as I didn’t have any coffee flavouring. I tried using regular coffee but the flavour wasn’t strong enough to notice it was there, so I need to keep an eye out for something more concentrated.”

    Have you tried using Camp Coffee & Chicory Essence?

  4. Well, I am disappointed. You can’t call it homemade chocolate if you use shop bought chocolate

    • Are you aware of how chocolate itself is actually made? Surely you don’t expect someone normal to produce their own chocolate starting from the raw bean. The vast majority of people would have no access to the chocolate bean nor tree, nor the facility to take the time to ferment the raw bean as part of the chocolate making process.

  5. do you have to grease the moulds with anything before you start please .

  6. Hello, loved the recipe, but we don’t have large marshmallows. So if you could mention it in grams, that would be nice of you.
    Thanks a lot.

  7. I just made these chocolates (the first chocolates I’ve ever made, actually) and they turned out great! I just had a lot of trouble with the fondant, the marshmallows wouldn’t melt and I ended up adding much more sugar than you specified (maybe it’s cause it was my first time making fondant too, I don’t know). Otherwise, my friends and family were very impressed, as was I! 🙂 Thank you! Will you be adding any more chocolate recipes (like your caramel-filled chocolates but just with other ganaches or jams?)

    • Charlotte Oates

      Thanks Cristina, I’m glad you and your family enjoyed them. Perhaps the issue with the fondant is down to the marshmallows, if the ones you used were different from mine that might explain the problem. It sounds as though you figured it out in the end anyway.

      I’ve got a few more chocolate recipes here and if you’ve got a favourite flavour that isn’t there that you’d like me to add to the blog let me know and I’ll see what I can do.

  8. I’ve just subscribed to your site as I saw this recipe and it looks amazing. I wanted to make chocolates for ages and bought the thermospatula and mould only last week. Just seen the Caramel recipe too. Hopefully it will be a very choccy Easter!

  9. Love this recipe – I’ve been looking for an easy fondant recipe for ages but I’m confused – when you say 4 large marshmallows are they just the supermarket-own pink and whites? In the US they have jumbo marshmallows but you’re in the UK yes? Can you give me the marshmallow element in terms of weight please? Grams if possible? Thanks – I’ll be back to look at your blog again.

  10. Just out of curiosity, do you have an idea on how long these would keep on the counter? I’m sure I could refrigerate if I felt too many days would pass between making them and enjoying them, correct? I would love to experiment with my chocolate making (novice right now) for when I have company over. Thank you! Your chocolates look gorgeous!

    • Charlotte Oates

      Hi Jessica. We’ve normally eaten them pretty quickly so I haven’t had a chance to check. I’d imagine they should last OK as there’s no perishable ingredients in them just chocolate and fondant which both have a long shelf life. I purposely avoided making the fondant with raw egg white to ensure they would have a longer shelf life.

  11. Oh I’ll have to give these atry. I even have a mould, just never got round to using it. Thanks for the inspiration! #TastyTuesday

    • Charlotte Oates

      I’m like that with kitchen equipment. I buy things on impulse and then put them at the back of the cupboard and forget about them! I recently bought some letter stamps for cookies that I’m yet to try.

      Beware, I find making chocolates quite addictive. Now I’ve started I’m constantly thinking about what to fill them with next. There’s a danger this could turn into a blog full of mountains of chocolate (actually that doesn’t sound like a bad thing at all!)

  12. These look gorgeous and how clever you are. I know that I would make a mess trying to fill them but will have to have a try

    • Charlotte Oates

      Thanks Alison. These aren’t too bad to fill compared to some others I’ve made. Make sure your chocolate shells are completely set and check that there’s no fondant sticking out about the top of the mould (otherwise when you add the chocolate for the base and use a knife to scrape off the excess it’ll get caught on the fondant and make a big mess (I found this out the messy way!).

      I hope you enjoy making (and eating) them.

  13. I am happy if you want to experiment when you come to visit and will also act as a tester. We can get Dad to do the washing up!

    • Good idea. I’m thinking of making cappuccino truffles next (like the ones in the Thorntons selection box). Although I’ve got a funny feeling that time will go very quickly when I’m there x

  14. I love making chocolates. It’s really fun and popping them out of the moulds is the best bit. I am a fan of the polycarbonate moulds like the one you have from Lakeland. I find the silicon difficult like you say. The harder moulds have to be used with tempered chocolate though, otherwise you’ll never get your chocs out!

    • I alway temper the chocolate regardless of the mould as I like how shiny it looks (I think it gives it a better texture too). What’s your favourite filling?

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