Chocolate Blueberries
Chocolate
Ingredients:
- 150 g (1 cup) fresh blueberries, rinsed and dried completely
- 85 g (½ cup) chocolate chips
Equipments:
- Parchment-lined baking sheet
- Microwave-safe bowl or double boiler
- Fork or dipping tool
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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Instructions:
- Prep the Tray
Line a baking sheet with parchment paper. - Melt the Chocolate
Melt 85 g (½ cup) chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. - Coat the Blueberries
Add 150 g (1 cup) fresh blueberries, rinsed and dried completely, to the melted chocolate and stir gently until fully coated. - Lift and Drain
Use a slotted spatula to scoop out the blueberries, letting any excess chocolate drip off. - Drop onto the Tray
Use a fork to place the blueberries onto the parchment paper. - Chill Until Set
Refrigerate for 1–2 hours until the chocolate is completely firm.
Notes: Use dry blueberries — any moisture will cause the chocolate to seize. Pat them dry with a paper towel if they look wet. Tempered chocolate sets with a glossy finish. For a shortcut, just melt and dip without tempering — the texture will be slightly softer but still delicious.
Tips: Work in small batches so the chocolate doesn’t cool before all berries are coated. Add a pinch of flaky sea salt on top before the chocolate sets for a gourmet finish.
Storage: Keep in an airtight container in the refrigerator for up to 1 week. Serve at room temperature for the best flavor and texture.
Swaps: Blueberries can be swapped for raspberries, strawberries, or cherries.
Chocolate Blueberries
Ingredients:
- 150 g (1 cup) fresh blueberries, rinsed and dried completely
- 85 g (½ cup) chocolate chips
Equipments:
- Parchment-lined baking sheet
- Microwave-safe bowl or double boiler
- Fork or dipping tool
Features:
Instructions:
- Prep the Tray
Line a baking sheet with parchment paper. - Melt the Chocolate
Melt 85 g (½ cup) chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. - Coat the Blueberries
Add 150 g (1 cup) fresh blueberries, rinsed and dried completely, to the melted chocolate and stir gently until fully coated. - Lift and Drain
Use a slotted spatula to scoop out the blueberries, letting any excess chocolate drip off. - Drop onto the Tray
Use a fork to place the blueberries onto the parchment paper. - Chill Until Set
Refrigerate for 1–2 hours until the chocolate is completely firm.
