Chocolate Covered Blueberries are an easy, healthy sweet snack that comes together with 3 ingredients in minutes. Just melt the chocolate, dip the blueberries, and chill to make these antioxidant-rich treats!
These chocolate covered blueberries are the perfect sweet snack or light dessert. They feature juicy blueberries with a crisp chocolate shell. We often enjoy them with shredded coconut for a little extra sweetness or swap in dark chocolate for extra rich chocolate flavor.
If you want to try other chocolate dipped fruit, check out our Chocolate Dipped Oranges, Strawberries, Dates, and Bananas.
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About Chocolate Covered Blueberries
- Taste - These chocolate dipped blueberries feature sweet blueberries with a rich chocolatey outside.
- Texture - The blueberries are juicy while the chocolate is firm with a light crunch.
- Effort - All you need to do is temper the chocolate, dip the blueberries, then wait for them to chill in the refrigerator.
- Time - It takes about 5 minutes to temper the chocolate, a few minutes to dip the blueberries, then about 20 minutes for them to cool before you can enjoy them.
Ingredients
- Blueberries - Fresh blueberries are perfectly juicy and bite sized for chocolate dipping.
- High-quality chocolate or baking chips - We prefer semi-sweet chocolate chips because they are the perfect balance of sweet and rich.
- Coconut oil - Coconut oil adds a nice shine to the chocolate covered blueberries.
See recipe card for quantities.
Substitutions and Variations
- Chocolate - This recipe will also be delicious with dark chocolate, white chocolate, ruby chocolate, or milk chocolate depending on how sweet you like your chocolate.
- Shredded coconut - Sprinkle shredded coconut on the berries for extra sweetness.
- Chopped nuts - Chopped nuts like peanuts, walnuts, or pecans add a hearty crunch.
- Sprinkles - Cover the chocolate blueberries in sprinkles for extra sweet flare.
- Dried berries - Use dried blueberries instead of fresh for a chewy twist with concentrated blueberry flavor.
Instructions
- Wash and dry berries - Wash and dry the blueberries thoroughly. The blueberries must be completely dry before dipping or the chocolate will not adhere to the surface.
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped blueberries. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the blueberries a nice shine. See double-boiler instructions if using. (Photo 1)
- Dip blueberries - Place blueberries in the chocolate and use two forks to toss them until thoroughly coated, then use a fork to lift the blueberries out of the chocolate. (Photo 2)
- Let chocolate drip - Tap the fork against the side of the bowl and allow the excess chocolate coating to drip in the bowl. Place on the parchment paper and continue the process until all the berries are dipped. (Photo 3)
- Note: If you use toppings, dip the berries in the desired topping and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the berries.
- Chill blueberries - Place the blueberries in the refrigerator to set the chocolate and chill for at least 20 minutes. Enjoy within 1 day of making if refrigerated, or freeze up to 1 month. (Photo 4)
Pro tip: Only use high-quality chocolate, cheap chocolate chips have fillers and do not melt well. Use Ghirardelli, Lily’s, Guittard, or Trader Joe’s baking chocolate or chocolate chips for the best results.
Storage
Refrigerate leftover chocolate blueberries in an air-tight container for up to 2 days. You can also freeze them in an air-tight freezer container for up to 1 month. If you have multiple layers of refrigerated or frozen blueberries, place wax paper in between the layers so the chocolate doesn't stick together.
Top Tips
- Make sure your blueberries are firm and not mushy to ensure they hold their shape when dipped in chocolate.
- Make sure your surface area and the blueberries are completely dry ahead of time or the chocolate will seize and not stick.
- If the melted dipping chocolate starts to harden, warm it in the microwave for a few seconds or place it back onto the double boiler for a few seconds and stir to remelt.
- If you are using chopped chocolate, make sure the chocolate pieces are the same size to ensure even melting.
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use a glass bowl in the microwave as metal is not safe.
Recipe FAQs
DefinItely! Blueberries are juicy and sweet while the chocolate is firm and rich. The combination makes a refreshing dessert or snack.
Yes, while chocolate isn't super healthy, blueberries are filled with antioxidants, iron, magnesium, calcium, vitamin C, and fiber.
Blueberries should be washed just before you use them to ensure they don't have any germs such as Salmonella, E. coli, and Listeria. When you first bring blueberries home, inspect them and discard any that are moldy to prevent the spread to other berries.
Glass bowls are best because they stay hotter for a longer period of time. Plastic bowls also retain moisture and can make the chocolate seize.
Yes, the only ingredients in this recipe are high quality chocolate, blueberries, and coconut oil. Some chocolate chips can have gluten so always double check the label to be sure they are gluten free.
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Easy Chocolate Covered Blueberries
Equipment
- 1 saucepan
Ingredients
- 1 cup high-quality dark chocolate or baking chips i.e. Ghirardelli, Guittard, etc.
- 1 lb fresh blueberries
- 2 teaspoon coconut oil optional
Optional Toppings
- chopped nuts optional
- shredded coconut optional
- 2 oz melted white chocolate, ruby chocolate, or milk chocolate optional
- sprinkles optional
Instructions
- Wash and dry berries - Wash and dry the blueberries thoroughly. The blueberries must be completely dry before dipping or the chocolate will not adhere to the surface.1 lb fresh blueberries
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped blueberries. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the blueberries a nice shine. See double-boiler instructions if using.1 cup high-quality dark chocolate or baking chips, 2 teaspoon coconut oil
- Dip blueberries - Place blueberries in the chocolate and use two forks to toss them until thoroughly coated, then use a fork to lift the blueberries out of the chocolate. Tap the fork against the side of the bowl and allow the excess chocolate to drip in the bowl. Place on the parchment paper and continue the process until all the berries are dipped. Note: If you use toppings, dip the berries in the desired topping and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.chopped nuts, shredded coconut, sprinkles
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the berries.2 oz melted white chocolate, ruby chocolate, or milk chocolate
- Chill blueberries - Place the blueberries in the refrigerator to set the chocolate and chill for at least 20 minutes. Enjoy within 2 days of making or freeze for up to 1 month.
Notes
- Before dipping check to make sure the blueberries are firm and not mushy to ensure they hold their shape when dipped in chocolate.
- Make sure the surface area and blueberries are completely dry ahead of time or the chocolate will seize and not stick.
- If the melted dipping chocolate starts to harden, warm it in the microwave for a few seconds or place it back onto the double boiler for a few seconds and stir to remelt it.
- If you use chopped chocolate, make sure the chocolate pieces are the same size to ensure even melting.
- If you use a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use a glass bowl in the microwave as metal is not safe.
- Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.Â
- Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the â…” of the chocolate. Stir the chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 115°F and no higher than 120°F.Â
- Carefully wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.Â
- Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the blueberries a nice shine. At this point, the chocolate should be between 84°F and 89°F.
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