Moulded Blueberry Chocolates

Published on 6 December 2015


Looking for a pretty hostess gift that’s also a jiffy to make at home? Offer these delicious chocolate bites bursting with blueberries!

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Refrigeration: 1 hour

Yield: around 8 large chocolate candies


250 ml (1 cup) fresh blueberries

225 g (8 oz) pure semi-sweet chocolate, coarsely chopped

Chocolate or candy moulds (with 8 cavities)


  1. 1. Wash blueberries and dry well (plan around 4 to 5 blueberries per chocolate candy). Set aside.
    2.In a bowl placed on a double boiler, melt chocolate gently while stirring non-stop. Once chocolate is melted and texture is pliable, remove double boiler from heat but keep bowl over simmering water.
    3.Using a spoon, first fill cavities one-quarter full, then place four or five blueberries in the middle and press down gently, ensuring they don’t touch the sides (it would be less pleasing to the eye).

4.Pour remaining chocolate on top until all cavities are well-filled.

5. Gently tap mould on counter to distribute chocolate evenly and expel air pockets.

6. Chill in the refrigerator for one hour or so. Unmould and let stand around twenty minutes at room temperature.

7. Wrap in cellophane and offer or… enjoy right away!

Note: These chocolates will keep a few days in the refrigerator, but to enjoy them at their best, let them come to room temperature for twenty minutes or so before gifting or eating them.
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