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Friends, these Chocolate Covered Blueberries have become the latest irresistible sweet snack. Sweet and slightly tart fresh blueberries and creamy dark chocolate are tasty enough on their own, but these treats double as a quick and easy dessert too.
After we started making our now-beloved magic shell chocolate coating, I’m always looking for opportunities to add it to some of my favorite fruits. And, as a person who has made more than my fair share of desserts, I can say that this recipe for chocolate covered blueberries is as easy as they come.
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. Let me tell you, 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?
Yummy! Great snack! I loved these!
Ingredients and Substitutions
Blueberries – Fresh blueberries provide the mildly sweet, juicy center.
Chocolate Chips – Chocolate adds rich, decadent notes and a satisfying crunch. I prefer dark chocolate, but you can go with milk chocolate if you prefer.
Coconut Oil – I use a tiny bit of coconut oil to make the coating smoother and not quite as firm. To avoid having any coconut flavor or fragrance, use a refined coconut oil. (Refined coconut oil is completely neutral.)
Notes on Equipment
- Baking sheet. No, we’re not baking these blueberries. But, having a sturdy Nordic Ware sheet makes assembling and cooling treats like this so much easier. Just line up the muffin cups and you’re good to go.
- Muffin cups
- Measuring cups and spoons
- Microwave safe bowl
How to Make Chocolate Covered Blueberries
Washing the Berries: I start by washing and drying the blueberries.
Preparing the Tray: You’ll lay out 12 muffin cups on a baking sheet.
Warming the Chocolate Coating: Now, we’re going to place the chocolate and coconut oil in a glass bowl to microwave it for 90 seconds at 50% POWER.
Stirring: Stir the ingredients together, then return the bowl to the microwave for another 30-60 seconds at 50% POWER.
Stirring Again: I give it a final stir to smoothly incorporate all of the chocolate.
Coating the Berries: Add 6-8 blueberries to each cup and spoon the melted chocolate over the berries. You can lightly even up the top of the chocolate with the back of a spoon.
Chilling: Place in the refrigerator for 30 minutes, or until the chocolate has set.
Serving: When ready to serve, I remove the desserts from the muffin cups and serve cold.
Expert Tip
The chocolate and coconut oil should be smooth and glossy. To test for the right consistency, you can do what’s called the “spoon test”. Just dip a spoon into the mixture, then lift it out with the back side of the spoon facing you. It’s right when it coats the back of the spoon and tracing your finger down the spoon leaves a clean line. The French term for this is nappé, so if you want to feel fancy, throw it around!
Watch 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. Ask me how I know.
Dry the Blueberries – Make sure the berries are fully dry. We’re coating them with an oily chocolate, and that’s going to be difficult with water. Water and oil, you know? I just dry the berries with a towel, then let them air dry for a few minutes.
Caution, Chocolate! – Hot, melted chocolate sure looks beautiful. But, it does not feel beautiful. It feels like a very bad burn. So, be careful with the bowl and the chocolate while you are handling it.
Dress it Up – I like to top the ones that I make for myself with sweetened, shredded coconut flakes. And my kids love adding colorful sprinkles. Make them your own!
Serving Suggestions
These little bites are made for grazing, so I rarely set them out completely on their own. A few pieces of fruit and nut chocolate bark alongside gives the plate a little variety.
And, when we have people over, the whole thing goes onto a dessert fondue board so there’s a mix of fruit and chocolate to pick at all evening. Easy-peasy, and a little bit fancy.
Make Ahead & Storage
Make Ahead: Yes! These treats can be made ahead up to 3 days ahead.
How to Store: These chocolate covered berries can be stored in an airtight container in the refrigerator.
More Fruit and Chocolate Recipe Combinations
- Blueberry Chocolate Chunk Ice Cream
- Cranberry Brownies
- Chocolate Orange Ice Cream
- Black Raspberry Ice Cream
- Cranberry Ice Cream
Frequently Asked Questions
Absolutely. I see chocolate covered berries of every shape and size in your future. And chocolate covered cutie oranges are a personal favorite of mine. Just line up the cups and get the chocolate ready.
Yes, but I’d only recommend using frozen berries if you plan to keep these in the freezer for a frozen treat. The texture of thawed berries will be noticeably less pleasant than fresh blueberries.
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.
Sure thing. You can use vegetable shortening. This is the best non-coconut substitute. You can also use a refined coconut oil if the only issue is the taste of coconut. Refined coconut oil is processed specifically to remove any coconut flavor, leaving it completely neutral.
Chocolate Covered Blueberries
Ingredients
- 4 ounces fresh blueberries about ¾ cup
- ⅔ cup dark chocolate chips
- 2 tablespoons coconut oil
Instructions
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/20/15 – recipe notes and photos updated 6/18/26}
This is too easy and such a wonderful idea. Tell your sister thanks so much!
I had been debating about putting blueberries and brownies, but haven't gotten around to trying it yet. However, if you're telling me that blueberries drenched in chocolate is amazing I think it's about time they went into brownies! Yum! I like Ah Ha! moments that turn into Um Um moments!
Would this recipe work without the coconut?
YUM! I plan on making this soon!
I hope you love the blueberries, Vicki!
Yummy! Great snack! I loved these!
YAY! I’m so glad you liked them too, Anita.
I want to make these so badly! EXCEPT, my son-in-law and one of my granddaughters are allergic to coconut. What other oil would be usable instead of coconut oil?
You can use vegetable oil or butter, Lonnie.
Hey Mary (Girlfriend);
You have done it yet ‘again. I am still continuing to ‘drool, especially with this “Chocolate Covered ‘Blueberries” recipe. I am a ‘diabetic and told to eat ‘blueberries as a snack. Now I can enjoy them even more when I use ‘sugar-free (or ‘no sugar added) ‘dark chocolate chips. I am sure I can also use this ‘same recipe by ‘switching with other types of fruit. ‘Thank you, ‘thank you, ‘thank you (‘and your sister too).
I’m so glad you like the berries this way, Monique!
Do you think I could use frozen blueberries?
That will work, however the texture will be different if they thaw. I’d plan on keeping them in the freezer after dipping them in chocolate.