Filigree Fruit Cup Zoom

Filigree Fruit Cup

Add a continental touch to your dessert table with a candy filigree creation brimming with fresh fruit. Filigree shell is made with Mini Ball Pan and base with made with Peanut Butter Cups Mold and Circle Cookie Cutter. All formed with Light Cocoa Candy Melts?. Fill with the freshest fruit of the season.
Makes: Each dessert serves 1.
Skill Level:

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Step 1

Mold solid candy base pieces in peanut butter cups mold and circle cutter. Refrigerate to set; unmold. Attach peanut butter cup base to candy circle with melted candy. Let set.

Step 2

Cover back of mini ball pan with a 5 1/2 x 5 1/2 in. piece of foil; smooth to conform to pan shape.

Step 3

Place pan in freezer for at least 30 minutes; remove. Using melted candy in cut parchment bag, pipe an overlapping loops design on foil.

Step 4

Return to freezer for 10 minutes. Repeat piping process and freeze for 10 more minutes.

Step 5

Remove foil from pan and carefully peel foil from candy dish. Attach dish to base with melted candy.

Step 6

Fill dish with a variety of fresh fruit.

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Light Cocoa Candy Melts® Candy

Light Cocoa Candy Melts® Candy

Assorted fresh fruit

Assorted fresh fruit




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In Stock (ships in 1-2 business days)


In Stock (ships in 1-2 business days)


In Stock (ships in 1-2 business days)

Aluminum foil

Aluminum foil

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Filigree Fruit Cup is rated 4.4 out of 5 by 11.
Rated 4 out of 5 by from I made the fruit cup to place on top of my mom's chocolate birthday cake. I made a couple different sizes using an orange and a tennis ball for the forms. I covered them in foil and sprayed very lightly with oil. They were a big hit and held the fruit wonderfully atop the cake.
Date published: 2011-05-13
Rated 4 out of 5 by from I find the easist way to make them is to blow up(washed and dried) balloons to different sizes you need. Spray them with cooking spray, pipe the chocolate on it in what ever design you need and put in freezer. Once hardened pop the balloon and there you have it..
Date published: 2011-05-15
Rated 5 out of 5 by from This one was super easy, once I had the pan covered. I just kept putting chocolate layers on and put everything in the freezer. For the ice circle I actually took a little round dish and poured water in it to freeze, it worked great, and my husband loved it.
Date published: 2011-05-13
Rated 5 out of 5 by from You could also use this concept to make filigree cups for cupcakes. Turn the cupcake pan upside down, cover with foil, and follow instructions for making filigree fruit cup. Make sure your cupcakes are COOL before placing in completed filigree cup.
Date published: 2011-02-07
Rated 4 out of 5 by from Nothing says elegance like a chocolate dessert. The filigree fruit cup will bring oooohh and aaaahhhh when served. It looks much more difficult than it really is. Your guests will think you are a pastry chef!
Date published: 2010-12-03
Rated 4 out of 5 by from This recipe is fantastic it looks great and tastes good too, if the cocoa candy melts dont work for you just use another wilton chocolate product it will work, the filigree looks amazing and its pretty easy.
Date published: 2010-12-04
Rated 5 out of 5 by from this looked so professional once it was completed. a bit tricky to get the top shell out of the container and it broke a few times, but when you get the hang of it, its a great addition to the dessert table
Date published: 2011-05-13
Rated 3 out of 5 by from For some reason I have a little trouble working with chocolate, especially when I try to deep strawberries in it. The chocolate just won't stick to the strawberries.
Date published: 2010-12-03
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