Chocolate Fish

It’s always such a delightful surprise when you go to a café and get served up one of these alongside your coffee or hot chocolate. This recipe is a bit more technical, but you will blow everyone away when you present your homemade chocolate fish!

Chocolate Fish

Servings 15
Total Time 2 hrs


  • 2 Tbsp icing sugar
  • 2 Tbsp cornflour
  • 2 Tbsp gelatine
  • ½ cup cold water
  • 2 cups sugar
  • ¾ cup water
  • Few drops of natural pink food colouring
  • 500 g Whittaker's dark chocolate
  • Extra cornflour for cutting


  • Before you start, line a medium size baking dish or tin with baking paper. Combine icing sugar and cornflour in a small bowl and use a sieve to dust lined tray with half of the mixture. Set aside.
  • Place cold water measure in a small bowl and sprinkle over gelatine. Set aside.
  • Combine sugar and second measure of water in a medium pot and bring to a simmer on medium-high heat, stirring occasionally, until sugar dissolves.
  • Add gelatine mixture to pot, stir and bring to the boil. Boil for 10-12 minutes, until thick and syrupy or a sugar thermometer reaches 120°C.
  • Carefully transfer sugar mixture to a large heat-proof bowl or bowl of stand mixer. Add pink colouring and beat with electric beater or whisk attachment on high speed for about 8-10 minutes, until thick, fluffy and cooled.
  • Transfer marshmallow mixture to prepared tray and spread out evenly with a spatula. Dust over remaining icing sugar mixture and set aside at room temperature to set completely for about 1 hour.
  • When marshmallow has set, use fish cookie cutters dipped in cornflour to cut out fish. Lay each piece on a lined tray, making sure no fish are touching.
  • Roughly chop chocolate and place in a heat-proof bowl over a pot of simmering water. Heat for about 5 minutes, until chocolate is fully melted.
  • To finish, using a fork, drop fish one at a time into melted chocolate. Use the fork to remove and shake off excess chocolate. Return to lined tray. Transfer to fridge to set chocolate. Once set, keep in an airtight container in the fridge.


Get everything ready before you start. When working with sugar, things can happen quickly!
Watch while the sugar is boiling to ensure it doesn’t boil over. Reduce heat if this happens.
If you don’t have a candy thermometer, test the sugar is at the right stage by filling a cup with cold water. Carefully spoon a little sugar into the water. The sugar should form a soft squishy ball upon touching.
Pour leftover chocolate onto a tray to set hard and use in future baking. 

Join the Conversation

  1. Wendy says:

    Is there a way you could make a vegan version of these replacing the gelatine?

    1. Liesl_Liquorice Author says:

      Hi Wendy! We would recommend using a vegan gelatine substitute such as agar agar instead, although we can’t guarantee they’ll turn out exactly the same as the tested recipe above. 🙂 – Liesl ‘Liquorice’

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