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