These dark chocolate covered blueberries are made with just three simple ingredients and come together in minutes. They're sweet, fruity, and coated in rich dark chocolate. Perfect for a quick dessert or an easy homemade treat!
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Juicy, fresh blueberries are dipped in smooth, melted dark chocolate for a sweet treat that's both simple and irresistible. They disappear fast, so you might want to make a double batch if you plan on sharing!
These little treats are delicious on their own or can be served on a Dessert Grazing Board, or used as a garnish for my Baileys Chocolate Cake or Ninja Creami Vanilla Ice Cream.
Craving more fruity desserts? Try my Sugar Cookie Fruit Pizza With Cream Cheese Frosting, Ninja Creami Blueberry Ice Cream, or Cherry Peach Cobbler!
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Why we love these dark chocolate blueberries:
- Quick & easy: Just 3 ingredients and a few simple steps, no special equipment needed.
- Naturally sweet: Fresh blueberries and the chocolate bring all the sweetness, so there's no added sugar.
- Simple and clean: Unlike store-bought versions, these have natural blueberry flavor and no preservatives.
Chocolate Covered Blueberries Ingredients:
- Fresh blueberries: Use plump, ripe blueberries for the best flavor. Skip frozen blueberries - they release too much moisture and may cause the chocolate to seize. Dried blueberries will work too but will give a chewier texture.
- Dark chocolate: Dark chocolate chips or chunks melt smoothly. You can also use milk chocolate, white chocolate, or vegan chocolate.
- Coconut oil: Just a little helps the chocolate melt into a silky, dippable consistency. You can use avocado oil instead, but the chocolate may soften more quickly at room temperature because it won't solidify as well as coconut oil does.
See the printable recipe card for quantities and a complete list of ingredients.
How to Make Dark Chocolate Covered Blueberries
Prep the blueberries. Rinse the blueberries under cool water, then pat them completely dry with paper towels. Any moisture will prevent the chocolate from sticking.
Melt the chocolate. Add dark chocolate and coconut oil to a microwave-safe bowl. Microwave in 20-30 second intervals, stirring after each, until smooth and glossy. You can also melt it in your air fryer or double boiler over low heat.
Coat the blueberries. Drop a spoonful of blueberries into the melted chocolate. Gently stir or roll them to fully coat, then lift them out with a fork (or spoon for clusters), letting the excess chocolate drip off.
Set the clusters. Place the chocolate blueberry clusters onto a parchment-lined baking sheet in small clusters. Make sure they aren't touching to prevent sticking. You can also use wax paper if you don't have parchment paper.
Chill and serve. Refrigerate for 15-20 minutes, until the chocolate is firm. Serve straight from the fridge for the perfect sweet snack!
Variations
Double-Dipped: Once the first chocolate layer sets, dip the blueberries again for an extra-thick, crunchy chocolate shell.
Drizzle Effect: After the chocolate sets, drizzle with a thin stream of white chocolate for a bakery-style finish.
Mini Mix: Combine dark chocolate-covered blueberries with yogurt-covered raisins or almonds for a snack mix that looks store-bought.
Frozen Treat: Freeze the chocolate-covered blueberries for a cold snack.
Tips for Making Dark Chocolate Covered Blueberries
- Dry the blueberries completely so that the chocolate sticks; any moisture can cause the chocolate to seize.
- Use quality chocolate for the best flavor and a smooth, shiny coating.
- Work in small batches when dipping to keep the chocolate warm and easy to coat.
- Let the chocolate set fully in the fridge before serving.
- Make extra! These disappear fast, so doubling the recipe is never a bad idea.
Make-Ahead Instructions
You can make these blueberries covered in chocolate up to 24 hours in advance.
After dipping, place them on a parchment-lined baking sheet and let the chocolate set in the fridge. Once firm, transfer them to an airtight container and store in the refrigerator until ready to serve.
Storing Leftovers
Store leftover chocolate-covered blueberries in an airtight container in the refrigerator for up to 3 days and serve them straight from the fridge. The first day is the best as sometimes the blueberries will release moisture and the chocolate will crack.
Recipe FAQs
Frozen blueberries contain too much moisture, which can cause the chocolate not to stick to the berry.
Yes, as long as it's dark and dairy-free.
Yes! Sprinkle some coconut flakes, chopped nuts, or sprinkles on the chocolate before it sets.
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Printable Recipe
Dark Chocolate Covered Blueberries
Ingredients
- 2 cups fresh blueberries
- 8 ounces dark chocolate, chopped (or dark chocolate chips or melts)
- 1 teaspoon coconut oil
Instructions
- Rinse the fresh blueberries under cool water and dry them completely with paper towels. Any moisture can prevent the chocolate from sticking.
- Combine dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring after each, until smooth and glossy. (A double boiler also works.)
- Drop a spoonful of blueberries into the melted chocolate. Gently stir to coat. Lift them out with a fork, letting excess chocolate drip off.
- Place the coated blueberries in small clusters on a parchment-lined baking sheet, leaving space between each to prevent sticking.
- Refrigerate for 15-20 minutes, until the chocolate is firm. Serve straight from the fridge and enjoy!
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Notes
- Make sure the blueberries are completely dry before dipping. Any moisture will cause the chocolate to seize and slide off.
- Quality chocolate matters. Use a good dark chocolate bar or high-quality chips for the smoothest coating and best flavor.
- If your kitchen is warm, you can chill the blueberries between dips to help the chocolate set faster.
- These are best enjoyed fresh within 1-2 days since blueberries can release moisture over time.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Brenda says
is there an oil other than coconut oil that can be used?
Jeri Walker says
I'm not sure Brenda. I have only made it with coconut oil.
Alex says
Such a beautiful idea -so delicious!
Jeri Walker says
Thank you so much, Alex! 🙂