Chocolate poured fondant is most commonly used for decorating Napoleons and petits fours. It’s a snap to make, but pictures always help. So here goes. Just melt some poured fondant in a small pan:
Add about a tablespoon of cocoa powder per 8 ounces of fondant. Alternately you can use about three ounces of bittersweet bar chocolate, though if you proceed to refrigerate pastries finished with this sort of chocolate poured fondant you’ll likely get streaks of cocoa butter in your finish. Just sayin’.
…thin it with about 1 teaspoon of water per half pound of fondant…
…and pour it into a squeeze bottle.
Done! Being fondant, it will firm up considerably as it cools. If you need it more pourable/squeezable, just add a little more water. But be sure to add only a little at a time…maybe 1/4 teaspoon at a go. Being made of sugar, fondant thins very quickly and once it’s thinned it can’t be un-thinned without adding more fondant.