Chocolate gravy is a true southern sauce which is served over southern biscuits. It can also be used over ice cream, scones or crepes to take it more upscale.
The popularity of chocolate gravy should not be surprising. If you’ve been raised in the south, you’ve been smothering biscuits with molasses and sweet sorghum syrup. Chocolate gravy is ladled over biscuits but its not unheard of to ladle it over other breakfast items including scones, pancakes or French toast.
- ⅓ cup cocoa powder
- 1 cup sugar
- 3 tablespoons all-purpose flour
- Pinch of salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- In a saucepan, combine the cocoa powder, sugar four and salt so there are no lumps.
- To the dry ingredients add the milk. Whisk mixture until incorproated.
- Cook over medium heat until slightly thickened, stirring frequently to prevent lumping or burning on the bottom. This process should take about 8-10 minutes.
- Remove the gravy from heat. Add vanilla and butter to the saucepan, then stir until well incorporated.
- Serve warm over southern biscuits
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