makes about 16 clusters
These have only three ingredients, but they’re loaded with crunch, natural sweetness, and antioxidants — the perfect snack or end-of-meal treat!
Give yourself a bit of lead-time to make sure your washed blueberries are completely dry and at room temperature: otherwise your chocolate may seize up and not stick to the blueberries.
- Double boiler
- Medium pot, and metal mixing bowl which fits snuggly on top of the pot
- microwave-safe dish, depending on the method you choose for melting the chocolate
- Pie plate or small baking pan OR heavy frying pan, depending on the method you choose for toasting the pecans
- Metal stirring spoon
- Measuring cups
- 2 soup spoons
- Baking sheet
- Wax paper or parchment paper
- 1 cup Dark Chocolate chips
- 2 cups Fresh Blueberries, washed, well dried, and at room temperature
- ¼ cup Chopped Pecans
- Toast the pecans, using either the stove-top method or the oven method
Stove-top: Put a dry, heavy pan on the burner over medium heat. Add pecans and stir them around until they smell toasty and have a few golden spots – be careful not to burn them! As soon as they’re toasted, dump them into a bowl so they don’t keep toasting. (We prefer this method when we cook at The Club, as it lets us see exactly how toasty the nuts are getting, and stop when they’re perfectly done.)
Oven: Preheat oven to 350℉. Put pecans on a pan or pie plate and give them 5 minutes or so before checking on them and tossing them around. If they smell good and have a few golden spots, they’re done, otherwise give them another minute or two, but don’t forget about them! When they come out of the oven, dump them into a bowl so they don’t keep toasting.
- Line a baking sheet with parchment or wax paper.
- 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 with a metal spoon 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. (We prefer this method when we cook at The Club, as it lets us see when the chocolate is melted, and remove it before it gets too hot. Over-heating can cause chocolate to seize up or turn grainy.) B. Heat the chocolate chips in a microwave-safe dish. Cook for 3 minutes at 50% power. Stir until smooth.
- Stir the perfectly dry room-temperature blueberries into the melted dark chocolate.
- 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.
- Sprinkle each cluster with the toasted pecans.
- Place in refrigerator for approximately 30 minutes to set.
- Plate and serve. These will keep in an airtight container in the refrigerator for a few days.