Sweet and slightly tart fresh blueberries are lightly covered in dark chocolate to create an irresistible sweet snack that doubles as a quick and easy dessert too.
Chocolate Covered Blueberries
Have you ever had that crazy “aha” moment where you wonder why you never thought of something before now?
My sister, Jenny, called me a few days ago and told me that she had been craving a dessert and there was nothing sweet in her house, so she melted a few chocolate chips and poured them over blueberries.
When she couldn’t stop talking about this new treat, I decided I’d better try it right away. She was right, oh so very right.
Who knew that chocolate-covered blueberries would be even more tempting than the ever-popular chocolate covered strawberries?
Dark Chocolate Covered Blueberries
Having made my share of desserts in the past, I can say that these chocolate-covered blueberries are one of the easiest recipes I’ve made.
All you’ll need to do is lay out your blueberries, prep a simple chocolate sauce, and pour it over the berries. Chill the berries in the refrigerator, and you’re done!
And what a delicious contrast! The combination of rich, creamy dark chocolate and sweet, refreshing, mildly tart blueberries is a match made in heaven. Serve these sweets while they’re slightly cold, and the flavor of the berries will really pop.
For a slightly more complex flavor, you can also sprinkle coconut over the berries as you’re preparing to chill them.
Chocolate Covered Blueberries Recipe
You’ll only need a few ingredients to make this easy dessert.
- Fresh blueberries
- Dark chocolate chips
- Coconut oil
- Sweetened shredded coconut (optional)
First, you’ll want to wash and completely dry the blueberries. Then, set 12 muffin cups on a plate or tray. Place 6-8 blueberries in the bottom of each muffin cup, depending on size.
Place the chocolate and coconut oil in a glass measuring cup or bowl. Heat in the microwave for 90 seconds at 50% POWER.
Stir and heat for an additional 30-60 seconds at 50% POWER, if needed, and then stir one more time to finish dissolving the chocolate.
Make sure your microwave is at 50% POWER, and keep a close eye on the chocolate; the smell of burnt chocolate won’t leave your kitchen easily.
If you’d rather not use the microwave, you can also melt the chocolate in a double boiler, or a glass bowl over a simmering pan of water.
Spoon the melted chocolate over the berries. You can lightly spread it over the berries with the back of a spoon.
Alternatively, you can add the berries to the bowl with the chocolate and stir to coat, then transfer them to the muffin cups.
If desired, sprinkle with coconut. Place in the refrigerator for 30 minutes, or until the chocolate has set firm.
Remove from the muffin cups and serve cold. The chocolate-covered berries may be stored in an airtight container and kept in the refrigerator for up to 3 days.
Chocolate Covered Fruit
Looking for more chocolate covered fruit recipes? This Dessert Fondue Board is a treat for the eyes and for everyone’s taste buds, served with loads of fruit, cream puffs, graham crackers, and pretzels.
Homemade Magic Shell is so easy to make. (You only need TWO ingredients!) Once you’ve tried it, I can pretty much guarantee that you’ll never even consider buying it again. In about five minutes, you can have delicious chocolate-covered clementines like nothing you’ve ever tasted before.
These Chocolate Covered Banana Bites are ridiculously delicious for something so over the top simple, with just a slight hint of coconut flavor and then rich chocolate alongside a bite of frozen banana.
With only three ingredients and a few minutes of prep, these Chocolate Covered Kiwi Popsicles are an easy sweet treat (and a good recipe to make with the kids!).
Servings: 12 servings
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Wash and completely dry the blueberries. Set 12 muffin cups on a plate or tray. Place 6-8 blueberries in the bottom of each muffin cup, depending on size.
Place the chocolate and coconut oil in a glass measuring cup or bowl. Heat in the microwave for 90 seconds at 50% POWER. Stir and heat for an additional 30-60 seconds at 50% POWER, if needed. Stir to finish dissolving the chocolate.
Spoon the melted chocolate over the berries. Lightly spread the chocolate over the berries with the back of a spoon. Alternatively, you can add the berries to the bowl with the chocolate and stir to coat, then transfer them to the muffin cups.
Sprinkle with coconut, if desired. Place in the refrigerator for 30 minutes, or until the chocolate has set firm. Remove from the muffin cups and serve cold. Store any remaining chocolate covered blueberries in the refrigerator.
The chocolate covered berries may be stored in an airtight container and kept in the refrigerator for up to 3 days.
Calories: 79kcal · Carbohydrates: 7g · Protein: 1g · Fat: 5g · Saturated Fat: 5g · Polyunsaturated Fat: 0.1g · Monounsaturated Fat: 0.2g · Cholesterol: 0.1mg · Sodium: 11mg · Potassium: 71mg · Fiber: 1g · Sugar: 4g · Vitamin A: 6IU · Vitamin C: 1mg · Calcium: 31mg · Iron: 0.2mg
originally published 6/20/15 – recipe notes and photos updated 6/6/23