BLUEBERRY CHOCOLATE CLUSTERS

            6 ounces dark, milk or white chocolate (chips or chopped into small pieces)
            1 cup fresh blueberries

Line a baking sheet with wax paper or parchment. In a small bowl or top of a double boiler, over barely simmering water, place chocolate; stir until melted. Remove bowl from hot water; gently fold in blueberries. For individual candies, spoon blueberry chocolate mixture onto wax paper to make 24 (1½ inch) mounds, placing them 1 inch apart.

Refrigerate until firm, about 30 minutes. Place individual candies in small pleated paper cups and store. Refrigerate. Best if used within 3 to 5 days.