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Chocolate Covered Blueberry Clusters. Fresh, plump and juicy blueberries are covered in dark and white chocolates for a refreshingly sweet summer treat!

Chocolate Covered Blueberry Clusters


  • 6 ounces semi sweet or dark chocolate chopped
  • 1 teaspoon shortening I use non-hydrogenated
  • 1/4 cups of good quality white chocolate chips or chopped up bar
  • 1/4 teaspoon shortening
  • 1 1/2 cups fresh blueberries washed and dried thoroughly


  1. Line a large baking sheet with parchment.
  2. Place about 3/4 of the chopped dark chocolate and the 1 teaspoon of shortening and microwave at 15-30 seconds until melted and smooth. Add the balance of the chopped dark chocolate into the warm melted chocolate and stir until the additional chocolate has melted. The residual heat from the melted chocolate should be enough to melt the additional chocolate, but if not, microwave for a few seconds to finish the process.
  3. Drop a small amount of the melted chocolate onto the parchment and use the back of a spoon to spread it into 2" circle. No need to measure, just eye it. You just want a thin disc of chocolate. Repeat to make 15 circles/discs of chocolate. This will be the foundation of the cluster.
  4. Place fresh blueberries onto each "disc" of melted chocolate. Drizzle remaining chocolate over the tops of the berries.
  5. Melt the white chocolate with the shortening in a microwave safe bowl stirring at 15 second intervals until smooth enough to drizzle. You can add a touch more shortening if the chocolate is too thick.
  6. Drizzle the white chocolate on top of each blueberry cluster.
  7. Refrigerate until firm. Store in refrigerator.

Recipe Notes

*Use your favorite chocolate. If you prefer the sweetness of milk chocolate, use that. If you hate white chocolate, omit it. I used Trader Joe's Dark Chocolate Bar and Ghiradelli White Chocolate Chips I'm giving you links so you know what they are, but ignore the prices. They're much less expensive in stores.

*Why melt 3/4 of the chocolate and then add the rest in? This is a short cut tempering process that raises and lowers the temperature of the chocolate without getting into a more complicated process. It's not perfect, but it works for me.

*To get a good drizzle, make sure your chocolate is fluid enough. That's what the shortening is for. You can add a bit more if your chocolate needs it. Use a fork to drizzle (I forgot to in my photos and continued on with my spoon) and start the drizzle before you get to the cluster. That will give you a nice even drizzles without pooling.

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