Kiwi–White Chocolate Cups

Kiwi–White Chocolate Cups pictured with Apricot-Almond Blondies

Fresh blueberries and kiwi slices are layered in homemade white chocolate cups for Kiwi–White Chocolate Cups.

Kiwi–White Chocolate Cups
Yield: 10 servings • Preparation: 45 minutes
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  1. 1 (10-ounce) package marshmallow-flavored Wilton Candy Melts
  2. 1 (4-ounce) bar white chocolate, such as Ghirardelli, finely chopped
  3. 2 tablespoons heavy whipping cream
  4. 1½ cups very thin slices peeled kiwi
  5. 10 blueberries
  1. Melt candy melts according to package directions.
  2. Divide melted candy evenly among 10 candy mold wells, following package directions for chilling and unmolding.
  3. Line 10 cups of a (12-well) mini-muffin pan with mini baking cups. Place unmolded candy cups in pan. (This will make preparation and storage easier.)
  4. In a small microwave-safe bowl, combine white chocolate and cream. Heat in a microwave oven at 50 percent power, stirring at 1-minute intervals, until chocolate melts and mixture is smooth. Let white chocolate mixture (ganache) cool to room temperature.
  5. Divide ganache evenly among candy cups, leaving room for fruit.
  6. Blot kiwi slices on a paper towel, and arrange slices in white chocolate, overlapping to create a flower shape. Place a blueberry in the center of each cup.
  7. Refrigerate until needed, up to 30 minutes.
  8. Remove from baking cups before serving.
  1. • Candy cups can be made a couple of days in advance and refrigerated (unfilled) in a covered container.
TeaTime Magazine
 From TeaTime March/April 2015


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