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
Gather the ingredients.
In a medium saucepan sift the cocoa powder, flour, sugar, and salt and whisk to combine.
Slowly add milk and whisk until all the lumps are gone.
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.
Once thick, remove from the heat and stir in butter and vanilla. Continue stirring until the butter has melted.
Serve immediately, spooned over biscuits.