1 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
1 1/2 to 2 cup blueberries, washed and thoroughly dried
1. In a double boiler or medium bowl over simmering water, melt chocolate. Stir in shortening.
Add blueberries and gently stir until well coated.
2.Drop by teaspoonfuls to form small clusters onto a waxed paper lined baking sheet.
3. Chill until firm.
Makes 36 clusters
Keeps for 2 to 3 days in covered container in the refrigerator.
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