1 (11 1/2 oz.) pkg. semi sweet choc. or 11 white choc. pieces
1/4 c. Crisco shortening
2 c. fresh blueberries rinsed, drained well

In heavy saucepan on low heat melt chocolate pieces and Crisco. Stir until smooth. Remove from heat. Gently fold in blueberries until well coated. Drop by teaspoon onto small paper candy cups or onto wax paper lined baking sheet. Chill 20 to 30 minutes. Can be kept at room temperature about an hour. Store in refrigerator no more than 2 days. A mix of white and dark chocolate clusters on a tray is pretty.