Yes, you read that right. Chocolate….gravy.
This is one of the recipes that my husband and son ask for more than anything else I cook and it has a long tradition in Southern families. It’s more of a dessert than what you would think of as a traditional gravy and you certainly don’t want to put it over mashed potatoes, but for a weekend breakfast (or breakfast for dinner) there are few things that scream “comfort food” like this one does.
To start, you need the following ingredients:
- 1/4 cup cocoa
- 3 tablespoons of all-purpose flour
- 3/4 cup granulated sugar
- 2 cups of 2% milk
- 1 tablespoon butter, softened (you can use margarine in a pinch, but it loses some of it’s richness in doing so)
- 2 tablespoons vanilla extract
- Whisk the cocoa, flour and sugar together in a bowl, breaking up any lumps. You want this to be smooth or you’ll end up with a lumpy gravy.
- Slowly pour the milk into the bowl, whisking well until mixed with the dry ingredients.
- Transfer the mixture to a saucepan and heat on medium, stirring continuously, until it begins to thicken (between 8 and 10 minutes, typically).
- Once the mixture has the consistency of gravy, remove from heat and stir in the softened butter and vanilla. Mix until the butter is melted. Note: If you used margarine, you may need to return to heat and simmer briefly to reduce as margarine will water it down some.
To serve, pour over freshly made buttermilk biscuits while still warm.
I tried to make this with Almond flour thinking that if I could do it without wheat flour then next time I would try with Stevia instead of sugar (I’m trying to cut down carbs). That was a no-go. Not only did it not thicken, it made it grainy. Don’t try it. 😦