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!
2ozmelted white chocolate, ruby chocolate, or milk chocolateoptional
sprinklesoptional
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 ⅔ 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 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. 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
Top Tips
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.
How to Use a Double-Boiler
Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.
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 ⅔ 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.
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.
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.