Blueberry season is winding up here in South Carolina after a particularly fruitful season, and it probably has a few more weeks left to go farther north, so let's put some of these ones from the two quarts I picked this weekend to use by making dark chocolate blueberry clusters.
Every year for the past few my dad and I go to Berry Hill Farm in Red Bank near where I grew up to pick berries. Usually we go much earlier but time got away from us this year and we caught what may be the last week of them. It was extremely hot out there, even at 7 p.m. at night so we only picked about half of the usual haul. I've been wanting to make these dark chocolate blueberry clusters for a while now and tried unsuccessfully to use frozen ones. So don't use frozen ones, or even thawed out ones because they will get watery and suck. Fresh only.
Both blueberries and dark chocolate have a lot of antioxidants, making these little antioxidant bombs. The white chocolate and sprinkles are just for fun. my drizzling skills aren't quit up to par, perhaps yours will be much better.
Dark Chocolate Blueberry Clusters
Ingredients
- 5 ounces dark chocolate chips
- 1-2 ounces white chocolate
- 8 ounces fresh blueberries washed and stems removed, at room temperature
- Sprinkles optional
Instructions
- Set up two double boilers (see my high tech set up below of a Corelle bowl over a small saucepot) with water in the bottom and chocolate chips in one, white chips in the other. double boiler for chocolate chips
- Turn the heat to medium for both.
- Use a spoon to stir the chocolates around until melted. Remove the dark chocolate from heat and pour in the blueberries. Use a spoon to stir them to coat.
- Use the spoon still to pour small clusters onto a waiting cookie sheet that has a Silpat or parchment paper on it. Spoon out until all of the berries are on the cookie sheet. Try not to make the clusters more than a bite’s worth, about six or seven berries.
- Remove the white chocolate from heat and stir well. Use a spoon to drizzle over the dark chocolate and berries. Work quickly or stop between every few clusters to shake sprinkles on top before the white chocolate begins to set.
- Put the cookie sheet in the fridge for at least three hours or until the chocolate is hardened. Keep refrigerated.
