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…
…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.