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GET IT NOWI Tried My Strawberry Method On Chocolate Covered Blueberries
These chocolate covered blueberries came about after I updated my chocolate covered strawberries with a two-step chocolate-melting process. Once I saw how much better the chocolate turned out, I started wondering how it would work with blueberries. Here’s why it was even easier and just as delicious:
- Shiny, snappy chocolate shell – This chocolate covered blueberries recipe gives you a glossy shell, a clean bite, and a professional-looking finish. The key is tempering the chocolate.
- Faster and easier than strawberries – Since you stir the blueberries right into the melted chocolate, it’s a quicker process than dipping each berry. And since they set fast, you can be enjoying these in just half an hour!
- Smaller bites – This might sound funny, but I love that I get to have more of them. I do a few berries per cluster, but you can even place them individually if you want them really small and poppable.
- Totally customizable – These dark chocolate covered blueberries taste great plain, but you can also use other types of chocolate or add fun toppings.
These are perfect as a quick, healthy dessert, a naturally gluten-free snack for parties or movie-watching, or even tossed over coconut yogurt or granola for breakfast. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my chocolate covered blueberries recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Fresh Blueberries – Choose firm, dry blueberries. If they’re soft, wet, or weeping liquid, they can release water into the chocolate and cause it to seize.
- Chocolate Chips – I used these sugar-free dark chocolate chips for a shiny shell and sugar-free white chocolate chips for a simple drizzle on top. You can use any chocolate you love, including regular dark, semisweet, or milk chocolate.
- Coconut Oil – I add a little coconut oil to make the coating more glossy and the texture creamier. It’s not enough to taste it. Avocado oil is the closest substitute.
- Optional Toppings – I sprinkled chopped almonds on top for a little crunch. You can leave them plain if you prefer, or try other nuts, seeds, coconut flakes, or even flaky sea salt.
How To Make Chocolate Covered Blueberries
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt most of the chocolate. Add most of the dark chocolate chips and a little coconut oil to a heat-safe bowl. Melt gently in the microwave or over a double boiler on the stove, stirring until smooth.
- Temper with more chocolate. Add the remaining chocolate chips and stir until fully melted and glossy. My two-step melting process is called tempering, and it helps make the chocolate smoother and shinier, set faster, and less prone to melting at room temperature. See my chocolate covered strawberries recipe for more on tempering.
- Coat the blueberries. Working quickly, add the blueberries and stir gently until they’re fully coated in the melted chocolate.
- Make the clusters. Spoon small clusters onto a parchment-lined baking sheet. I usually group a few berries together.
- Add toppings (optional). If you’re using chopped almonds or other toppings, sprinkle them on top before the chocolate sets.
- Cool to set. Allow the chocolate covered blueberries to cool at room temperature, until the chocolate coating is firm. These usually set in only 10-15 minutes for me at room temperature!
- Add a white chocolate drizzle (optional). Melt the white chocolate chips, transfer to a piping bag with a tiny hole snipped at the corner, and drizzle over the clusters. You can actually do this before they set too, but I wait for the dark chocolate to set first, so they don’t mix together.
My Recipe Tips
- Wash the blueberries in advance and dry them extremely well. If possible, let them sit uncovered in the fridge for a few hours. Moisture is the enemy here, so it’s super important that the berries are completely dry.
- Bring the fruit to room temperature before dipping. It doesn’t form condensation as easily, and your chocolate covered blueberries will last longer that way.
- Work quickly to coat the blueberries in chocolate and transfer them to the parchment paper. As the berries cool, the chocolate will gradually thicken and become harder to work with.
- Use a folding motion when mixing the blueberries into the chocolate. This coats them more easily and reduces the chance of crushing them. If they break and release water, the chocolate can loose its smooth texture.
- You can temper the white chocolate chips too, but since it’s just a small amount for a drizzle, I usually don’t bother. I simply stop heating once a few pieces remain, stir until they’re fully melted, then drizzle.
- Can you use frozen blueberries? No, because they tend to be “wet” and will make the chocolate clump. But you can freeze the chocolate covered blueberries after dipping if you like, for a frozen snack!
Chocolate Covered Blueberries
My chocolate covered blueberries have a smooth, glossy chocolate coating and fun toppings. A fast, easy, and healthy snack or dessert!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Line a small baking sheet with parchment paper.
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Place 3/4 of the dark chocolate chips in a microwave-safe medium bowl or a double boiler on the stove. Add the coconut oil. Heat at 50% power (or over simmering water on the stove), stirring occasionally, until completely melted. If microwaving, check in 15-30 second intervals.
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Immediately add the remaining 1/4 of the chocolate chips. Stir vigorously until melted and smooth.
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Working quickly, add the blueberries and stir gently until they are all coated.
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Spoon the blueberries onto the parchment paper in clusters of a few at a time. (I usually do 3 at a time.) If using chopped almonds, sprinkle them on top quickly before the chocolate sets.
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Let the chocolate covered blueberries cool completely at room temperature, or refrigerate if you won’t enjoy them within 2 hours.
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If you want the white chocolate drizzle, melt the white chocolate chips and drizzle over the clusters. Cool completely again to set.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/3 cup, 5-6 chocolate covered blueberry clusters, or 1/4 of the entire recipe
- Tips: Check out my recipe tips above to help you keep the chocolate smooth, coat the blueberries evenly, and get a shiny, snappy finish.
- Storage & meal prep: While these set best at room temperature, you’ll need to refrigerate them if you won’t eat them within a couple hours. I store them either uncovered or loosely covered, with a paper towel underneath to soak up any moisture. They’re best within 24 hours, but can be okay for up to 2 days in the fridge. Cooling and them bringing to room temperature can cause condensation, so if you’ll be serving them later, keep them cool until close to serving.
- Freeze: Arrange the chocolate covered blueberries in a single layer on a parchment-lined baking sheet and freeze for about 1 hour, until solid. Then, transfer to a zip lock bag and keep frozen for up to 3 months. I don’t recommend fully thawing them once frozen, but you can eat them frozen or just thaw for 5 minutes.
- Note on nutrition info: I used these sugar-free chocolate chips for these numbers, and didn’t include the optional almonds or white chocolate. Macros and calories may vary depending on the brand and type of chocolate you use.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chocolate Covered Blueberries
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