It’s an easy recipe, too, with a hands-on time of just 15 minutes, plus a rest time to enable the candy to set. Look how pretty these chocolate-covered blueberries are! I make them with fresh blueberries and extra-dark chocolate. The only other addition is a little avocado oil. Yes, only three ingredients! And you can use even darker chocolate if you’d like. I’ve gone up to 90% cacao, adding a bit of stevia. Having one with an espresso after my dinner is such a wonderful treat.
Ingredients
Instructions
Recipe Card
Dark chocolate: I usually use 85% cacao chocolate (such as Lindt Excellence or Pascha chocolate chips), 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 a little stevia to equal about 2 tablespoons of sugar. Fresh blueberries: It’s best to use large, fresh, firm blueberries.
As mentioned above, you can use coconut oil or melted unsalted butter instead of avocado oil. The coconut oil adds a nice flavor. Another interesting variation is to add a few drops of a flavor extract, such as vanilla, coconut, or orange extract. I especially like adding orange extract. Your first step is to wash the blueberries and spread them on paper towels to dry. Now, melt the chocolate in the microwave. Do so in 30-second sessions and stir after each session. Chocolate burns easily, so stop microwaving when most of the chocolate is melted, then stir to melt the rest. Stir the oil and stevia (if using) into the melted chocolate. 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 is set, for about 30 minutes. But when I make them with extra-dark chocolate, I consider them appropriate as a snack. So, I sometimes pair them with some cheddar cheese for an afternoon snack. Once you refrigerate them, it’s important to 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.
