I have always wanted to make chocolate mmf. I purused the internet, found several recipes, including “MrsNancyB1″ recipe here on CC
I tweaked recipes I found with my own basic recipe and came up with a winner
Many of my caking friends have made this and say it is positively yummy.

Ingredients

Amount Ingredient 1 16 OZ BAG MINI MARSHMALLOWS 2 TBLSP CHOCOLATE SYRUP….ANY BRAND, LIKE HERSHEYS 2 TBLSP CORN SYRUP 1-2 TBLSP FLAVORING OF CHOICE….I USED CAPPUCINNO BY LORANNS OILS 3 TBLSP COCOA…. RESERVE 1 TBLSP FOR KNEADING COCOA 2 1/2 – 3 CUPS ICING SUGAR 1/4-1/2 CUP SHORTENING….. LIKE CRISCO

Directions

I make this by hand and not with my mixer as I found you tend to add too much icing sugar. You can’t feel the fondant in the mixer, and the feel is important. I wrecked many batches of mmf before I realized this. Start with 2 cups of icing sugar, and if need, add a handful at a time. Mixture becomes too dry too quickly when you add too much. It will depend on the weather on the day you make this.
Grease your work surface well with shortenting. Grease a micro safe bowl as well. Use metal utensils. Plastic melts, and wooden spoons get gunked up like glue.
Place 2 cups of icing sugar on your work surface. Create a well in the middle for the marshmallow mixture
Put marshmallows, chocolate syrup and corn syrup in a micro safe bowl. Nuke for 1-2 min, or until melted.
Remove from micro, and stirring with a metal spoon, add your flavoring and 2 tblsp of cocoa. Working fast, stir into mixture, then quickly scrape this mixture into the well of icing sugar. GREASE YOUR HANDS WITH SHORTENING, and begin to incorporate the marshmallow and icing sugar.
When fondant is tacky, add the last tblsp of cocoa and knead into the fondant. Adding this last tblsp of cocoa creates a rich dark and chocolatey fondant. You could add more cocoa, but too much will make your fondant dry, so be careful.
The fondant should rest for a couple of hours to overnight for best results. I used mine the next day. I found it was a tad dry. This is where the extra 1/4-1/2 cup of shortening comes in. I added enough shortening until I felt the fondant was smooth and elastic/pliable.
Take a piece and roll it out. There should be no cracks in the fondant, and it should roll out smoothly. If not, add small amounts of shortening until you get the consistency you want.
Enjoy. I hope you like this recipe as much as I did.

TIP: WHEN ROLLING OUT THIS FONDANT, USE COCOA INSTEAD OF ICING SUGAR. THEN THERE WILL BE NO TELL TALE WHITE MARKS LEFT ON THE FONDANT FROM YOUR ICING SUGAR TO SPOIL THE LOOK. IF CRACKS APPEAR ON YOUR FONDANT COVERED CAKE, JUST GENTLY RUB IN MORE SHORTENING ON THE CRACKS, AND THEY SHOULD DISSAPEAR.