Prep 5 mins
Cook 15 mins
Chocolate gravy? Well in all my born days! We’ve all slathered our pancakes with sweet maple syrup, smeared our toast with Nutella, and peanut-buttered-and-jellied our bread, right? Well then there’s no reason why you have not chocolafied your gravy! If it sounds too weird, think of it like hot pudding, or a sweet Béchamel sauce – all gone cuckoo for cocoa. I promise you, tasting homemade chocolate gravy may bring you one step closer to gravy utopia. Chocolate gravy is a nearly forgotten southern tradition believed to have originated in the homes of the Appalachian Mountains and Deep South, and perhaps even as old as the 16th-17th century. I've created this spicy rendition by studying many coveted chocolate gravy family recipes and added a little 'kick'. Perfect for a cold winter morning, a family breakfast, or a quick wake-up call accompanied by a nice cup of hot coffee or tea.
- 78.07 ml unsweetened cocoa powder (more or less)
- 44.37 ml all-purpose flour
- 158.51 ml powdered sugar (granulated also works just fine)
- 473.18 ml whole milk
- 36.97 ml butter (or bacon fat)
- 4.92 ml vanilla
- 1.23 ml salt
- cayenne pepper (2-3 generous dashes, depending on your spicy preference)
- Heat skillet or sauce pan over medium-low heat, add butter or bacon fat until melted.
- Sprinkle in flour slowly and whisk until smooth.
- Add chocolate and sugar, whisk until fully blended; cook 1-2 minutes, careful to not burn.
- Slowly add milk, whisk continuously to prevent lumps.
- Add vanilla, salt, and cayenne.
- Cook a few minutes until gravy thickens. Whisk in more milk for a thinner gravy.
- Serve over fresh buttered biscuits, pancakes, crumpets, toast, bacon, eggs (just about anything)!