Serve this incredibly flavorful and simple Chocolate Gravy recipe over warm biscuits, pound cake, or even ice cream. This is the ideal condiment for almost anything you want to eat.
| Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins |
| Servings: 12 | Yield: 3 cups |
Though it will taste fantastic on all the same dishes, this chocolate gravy is slightly different from Chocolate Fudge Sauce. You will enjoy this sweet gravy whether it is served with morning fare or desserts.
What is Chocolate Gravy Made of?
What you’ll need to create this gravy is:
- Granulated sugar: For a really morning pleasure, this sweetens the gravy.
- Unsweetened cocoa powder: Natural or Dutch-process cocoa will work just well; but, the darker, richer chocolate flavor will come from the former.
- All-purpose flour: Adds thickness to the blend. If necessary, cornstarch can be used in its place; just cut the amount in half to get the same thickening effect.
- Kosher salt: Salt brings out the flavor of the chocolate and counteracts the sweetness of the gravy.
- Whole milk: The sauce’s foundation.
- Butter: Contributes a glossy shine and creamy richness.
- Cookies (for serving): These buttermilk cookies are our favorite, but any kind will do.
An extra that’s optional? For added taste, consider adding a splash of vanilla towards the end of the cooking process.
How to Make Chocolate Gravy
This recipe for chocolate gravy is easy to make, quick, and tastes great.
Combine. Combine the cocoa, flour, sugar, and salt in a medium-sized mixing basin. Pour the milk into the bowl and stir to fully combine.
Prepare. Fill a medium saucepan with the mixture and place it over medium heat. Cook, whisking continually, until the mixture has no lumps and a consistency akin to gravy. It will take ten to fifteen minutes.
Take the gravy off of the stove and stir in the vanilla and butter. Finally, serve it warm and enjoy.
RECIPES TIPS:
This chocolate gravy’s texture is crucial. If the consistency is too thin, the chocolate syrup will run off the biscuits, but if it is too thick, it will resemble chocolate pudding. Just add a little extra milk to make the sauce thinner.
To make the sauce thicker. Simmering the sauce will make it thicker, and cooling it will make it even thicker. Add a little more flour and whisk if you’re still concerned that it won’t be thick enough.
Pour one tablespoon of cold water and one spoonful of cornstarch into a bowl. Stir, then pour into the chocolate sauce and bring to a simmer.
Can I Make this Recipe Ahead of Time?
Chocolate gravy can be prepared in advance and refrigerated until needed. The ideal way to enjoy chocolate gravy is fresh, as it keeps best for just two or three days in the fridge.
However, if you want to cut down on the amount of time it takes to prepare breakfast, you can do it in advance.
How to Thicken Chocolate Gravy
Was the consistency of your chocolate gravy too thin or too thick? Do not worry. It’s simple to modify the texture, just like with regular gravy.
Too thick: After cooking, whisk in a small amount of milk at a time until the gravy has the right consistency.
Too thin: Cook the gravy a little longer, whisking in a little extra flour if necessary to help it along, if it hasn’t thickened enough. Keep in mind that the gravy will get thicker even after it cools.
How to Serve Chocolate Gravy
Serving it with some warm biscuits is the quintessential Southern method. It’s up to you how you choose to butter the biscuits, but they taste great either way. The gravy can be served in a bowl for your biscuits to be dipped into.
It tastes great with pound cake and ice cream as well. Dip it into churros, graham crackers, marshmallows, or shortbread cookies. To be honest, everything tastes better with chocolate on top.
What to Do With Leftovers
For up to three days, leftovers should be kept tightly covered in the refrigerator. After pouring the gravy into a bowl that is safe to use in the microwave, reheat it for 45 to 60 seconds, or until it is well hot.
Alternatively, you might reheat the gravy in a small saucepan over medium-low heat. Even though it’s not genuine gravy, you don’t want to heat it too much or too quickly because you could shatter or scorch it.
