Chocolate Gravy

Chocolate Gravy over biscuits

 The Spruce / Morgan Walker

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 6 servings
Yield: 1 cup

Perhaps the words “chocolate” and “gravy” seem like an odd pairing to you, but not all “gravy” is made from meat drippings and served atop mashed potatoes and roasted meats. Rather, the term "gravy" is used to denote any roux-thickened sauce made in a skillet. Gravy can be either savory or sweet. 

The origin story of chocolate gravy is a bit mystical, as there seems to be no exact history to point to other than it likely comes from the American South, specifically the Ozark and Appalachian regions. This rich sauce is served across the region for both breakfast and desert. Use it to top buttermilk biscuits, pound cake, strawberries, and even sweet scones, it's a definite crowd-pleaser.


  • 1/3 cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • To serve: 6 buttermilk biscuits

Steps to Make It

  1. Gather the ingredients.

    ingredients for chocolate gravy
    The Spruce / Morgan Walker
  2. In a medium saucepan sift the cocoa powder, flour, sugar, and salt and whisk to combine.

    sift dry ingredients for chocolate gravy
     The Spruce / Morgan Walker
  3. Slowly add milk and whisk until all the lumps are gone.

    add milk to dry ingredients for chocolate gravy
     The Spruce / Morgan Walker
  4. Place the saucepan over medium heat and cook for 5 to 7 minutes, stirring constantly, until the gravy just begins to boil and then thickens.

    heat ingredients until chocolate gravy thickens
     The Spruce / Morgan Walker
  5. Once thick, remove from the heat and stir in butter and vanilla. Continue stirring until the butter has melted.

    add butter to chocolate gravy
     The Spruce / Morgan Walker
  6. Serve immediately, spooned over biscuits.

    Serve chocolate gravy over biscuits
     The Spruce / Morgan Walker