Dark Chocolate Blueberry Clusters

makes about 16 clusters

Kitchen equipment

  • Double boiler
    OR
  • Medium pot, and metal mixing bowl which fits snuggly on top of the pot
    OR
  • microwave-safe dish
  • Pie plate or small baking pan
  • 2 soup spoons
  • Baking sheet
  • Wax paper or parchment paper

Ingredients

  • 1 cup Dark Chocolate chips
  • 2 cups Fresh Blueberries, washed, well dried, and at room temperature
  • ¼ cup Chopped Pecans

Directions

  1. Preheat oven to 350℉
  2. Toast pecans in oven for about 5 minutes, or until fragrant and lightly toasted.
  3. Line a baking sheet with parchment or wax paper.
  4. Melt the dark chocolate chips using one of two methods:
    A. In a double boiler (or a metal bowl nestled snugly on top of a medium pot with an inch or two of water in it), carefully stir the chocolate chips until they’re completely smooth. Keep the water just at a simmer, and don’t let the water touch the bottom of the bowl or double boiler top. Remove from heat.
    B. Heat the chocolate chips in a microwave-safe dish. Cook for 3 minutes at 50% power. Stir until smooth.
  5. Stir the blueberries into the melted dark chocolate.
  6. Using a soup-spoon (or something of a similar size), spoon clumps of the melted dark chocolate and blueberries onto the parchment paper-lined baking sheet.
  7. Sprinkle each cluster with the toasted pecans.
  8. Place in refrigerator for approximately 30 minutes to set.
  9. Plate and serve. These will keep in an airtight container in the refrigerator for a few days.

Adapted from: http://fedandfit.com/2012/11/12/dark-chocolate-blueberry-clusters/

IMG_8128 IMG_8134

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2 thoughts on “Dark Chocolate Blueberry Clusters

  1. Pingback: Lunch Club #3 / 2015 |

  2. Pingback: Halifax Supper Club August 2016 | Club Inclusion Cooks

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