Chocolate Gravy - Master Cookbook Recipe # 595
Chocolate Gravy is a beloved Southern breakfast tradition that feels like a warm hug in a bowl. It’s rich, velvety, and just the right amount of sweet. Pouring this over a split, hot buttered biscuit is a treat that will make anyone feel like a kid again. It’s simple to make, but the key is constant whisking to get that perfectly smooth, glossy finish.
This is recipe #595 in Tammy’s Master Cookbook.
Ingredients
- 1/8 cup salted butter
- 1/8 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 Tbsp Hershey's cocoa powder
- 1 cup milk
- 1 tsp vanilla extract
- Dash of salt
Instructions
- Start the Roux: Melt the salted butter in a skillet over medium heat. Once melted, whisk in the flour until smooth.
- Prep the Cocoa: In a small bowl, whisk together the granulated sugar and cocoa powder to remove any large lumps.
- Combine: Add the sugar and cocoa mixture to the skillet with the butter and flour.
- Add Liquid: Gradually pour in the milk while whisking constantly. Continue whisking over medium heat until the mixture is smooth, creamy, and has thickened to your liking.
- Finish: Once thick, remove the skillet from the heat. Stir in the vanilla extract and a dash of salt.
- Serve: Transfer the gravy to a glass bowl. Serve it immediately while piping hot over fresh, flaky biscuits.
Notes
Tammy's Tips
If the gravy gets a little too thick while it sits (and it will thicken as it cools!), don't worry,just whisk in a tiny splash of extra milk until it’s back to that perfect pourable consistency. Using a whisk is essential here to keep it from getting lumpy. This is the ultimate "special occasion" breakfast at Collard Valley Cooks, but it's so easy you'll want to make it every weekend!