These chocolate covered blueberries are a delightful and easy-to-make treat, combining juicy berries with rich dark chocolate.
Look how pretty these homemade treats are! Juicy blueberries are coated in rich extra-dark chocolate, with a touch of avocado oil to create a smooth, glossy finish. That's it - just three simple ingredients. If you enjoy intensely dark chocolate, you can use chocolate with up to 90% cacao. I often do.
Ingredients
You'll only need three ingredients to make this recipe. See the recipe card for exact measurements. Here are my comments on the ingredients.
- Dark chocolate: I usually use 85% cacao chocolate (such as Lindt Excellence), but I've gone as dark as 90%, sometimes adding a few drops of stevia.
- Avocado oil: It slightly softens the chocolate so it's not too brittle when you bite into the candy. You can also use melted coconut oil or unsalted butter.
- Sweetener: This is optional. But when I use truly dark chocolate, I sometimes add stevia to equal about 2 tablespoons of sugar.
- Fresh blueberries: It's best to use large, fresh, firm blueberries.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Wash the blueberries and spread them on paper towels to dry. Melt the chocolate in the microwave. Stir the oil and stevia (if using) into the melted chocolate. Add the blueberries and gently stir to coat.
Spoon clusters of the coated blueberries onto a wax-paper-lined plate. I typically make 8 clusters, each with 6-7 blueberries.
Refrigerate the clusters until the chocolate sets, about 30 minutes.
Variation: Chocolate Blueberry Cups
Sometimes, instead of making clusters, I make the cups shown in the photo above. To make them, after prepping the blueberries and melting the chocolate, pour the melted chocolate into four paper liners, dividing it evenly. Then, divide the blueberries between the liners, allowing some to sink into the chocolate and some to remain on top. Refrigerate for 1 hour before serving.
We made these by accident. We're doing strawberries but still had chocolate leftover…so popped in the blueberries. So good!
Laurie
Read more comments
We made these by accident. We're doing strawberries but still had chocolate leftover…so popped in the blueberries. So good!Recipe Tips
- The blueberries should be completely dry when you add them to the melted chocolate, or the melted chocolate will seize when it comes into contact with water droplets. So give them an hour or so to dry. It's annoying to wait, but it's an essential step.
- Melt the chocolate in 30-second intervals, stirring after each. Chocolate burns easily, so stop microwaving when most of the chocolate is melted, then stir to melt the rest.
Recipe FAQs
Frozen blueberries are often mushy and watery, and won't work as well as fresh ones in this recipe. I reserve them for making shakes and smoothies.
Yes. Before the chocolate sets, you can sprinkle the clusters with finely chopped nuts or unsweetened shredded coconut. Toppings add texture and make the berries look especially festive for parties and holiday platters.
Yes. Add the chocolate and oil to a small saucepan and heat over very low heat, stirring often, until melted. Remove from the heat immediately.
You can keep the leftovers in an airtight container in the fridge for up to two days. Take them out of the fridge about 30 minutes before eating them. Chocolate is always better at room temperature. I don't recommend freezing the leftovers.
Recipe Card
Chocolate Covered Blueberries
Video
Ingredients
- 1 cup fresh blueberries - big and firm; 5 ounces
- ½ cup dark chocolate - 85% cacao; 3 ounces; chopped
- ½ tablespoon avocado oil
- ½ teaspoon stevia glycerite - optional; equals about 2 tablespoons of sugar
Instructions
- Wash the blueberries in a colander, then spread them on paper towels to dry. Allow them to dry completely for about 1 hour.1 cup fresh blueberries
- Melt the chocolate in a microwave-safe bowl in 30-second sessions, stirring after each session. You'll likely need 3 sessions. Chocolate burns easily, so stop microwaving when most of the chocolate is melted, then stir to melt the rest. Stir the avocado oil and the sweetener (if using) into the melted chocolate½ cup dark chocolate , ½ tablespoon avocado oil, ½ teaspoon stevia glycerite
- Add the dry blueberries to the melted chocolate. Stir gently with a spoon to ensure they are well coated.
- Using the same spoon, transfer clusters of the mixture onto a large, wax-paper-lined plate. In total, when using large blueberries and measuring out 6-7 per cluster, you should get 8 clusters.
- Refrigerate the clusters for 20-30 minutes, until the chocolate is set, then enjoy.
Notes
- Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
- I don't recommend using frozen blueberries. They are too mushy and watery.
- You can use either chocolate chips or a chopped chocolate bar. Chop it on a cutting board using a sharp chef's knife.
- To melt the chocolate on the stovetop, add the chocolate and oil to a small saucepan and heat them over very low heat, stirring often, until melted.
- The blueberries should be completely dry when you add them to the melted chocolate, or the melted chocolate will seize when it comes into contact with water droplets.
- The avocado oil slightly softens the chocolate, so it's not too brittle when you bite into the candy. You can also use melted coconut oil or unsalted butter.
- You can keep the leftovers in an airtight container in the fridge for up to two days. Take them out of the fridge about 30 minutes before eating them. I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mark says
This recipe is fantastic. Very simple directions and minimal ingredients. The chocolate covered blueberries are amazing.
Vered DeLeeuw says
I'm so glad you enjoyed them, Mark! It's one of my favorite homemade desserts. Many thanks for the review.
Laurie says
We made these by accident. We’re doing strawberries but still had chocolate leftover…so popped in the blueberries. So good!
Vered DeLeeuw says
Glad you liked them, Laurie! Thank you very much for the review.
Janet says
Do you think almonds could be substituted for the blueberries in this recipe?
Vered DeLeeuw says
Janet, what a fabulous idea! Yes, I think that should work.
Diane says
Sounds delicious! Can another oil be used in place of avocado?
Vered DeLeeuw says
Hi Diane,
Yes! Any neutral-flavored oil will work. You can also use melted coconut oil, ghee, or unsalted butter.