Chocolate Covered Blueberries
User Reviews
5
Chocolate Covered Blueberries
Description
This recipe coats fresh blueberries in dark chocolate melted carefully with avocado oil to create a slightly softened, smooth chocolate coating over juicy berries. Ensuring the blueberries are completely dry before dipping prevents the chocolate from seizing. The sweetener is optional, providing subtle sweetness without overpowering the dark chocolate and fresh blueberry flavors.
The blueberries are formed into clusters and chilled until set, yielding about eight clusters if using 6-7 large berries per portion. The final treat offers a combination of juicy berry bursts with a delicate chocolate shell that is not too brittle.
Refrigerate leftovers in an airtight container for up to two days and allow them to come to room temperature before serving, which enhances the chocolate's texture. Freezing leftovers is not recommended due to texture changes in the blueberries and chocolate.
Chocolate can also be melted on the stovetop with oil as an alternative method. Using fresh blueberries is important because frozen berries tend to become mushy and negatively affect the coating.
Ingredients
- 1 cup blueberries big and firm; 5 ounces, fresh
- 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.
- 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 chocolate
- 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 of them per cluster, you should get 8 clusters.
- Refrigerate the clusters until the chocolate is set for 20-30 minutes, then enjoy!
Notes
- Fresh, firm blueberries are essential; frozen blueberries are too mushy for coating.
- Dry blueberries completely before dipping to prevent chocolate from seizing.
- Avocado oil softens the melted chocolate, making the coating less brittle; coconut oil or butter can be used instead.
- Store finished clusters in an airtight container in the fridge for up to two days; bring to room temperature before eating.
- Avoid freezing leftovers to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1cluster | |
| Calories | 80kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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