I’ve seen this recipe many times over the years and seen it served over biscuits and even ice cream, but had never tried it until now. Yes, it seems kind of odd, but it is surprisingly good and so easy to make. I have not tried it on ice cream yet, but I will give that a try very soon.
From what I’ve read this type of gravy started in the south (not that anyone is surprised by that) because the people there made do with what they had and were always finding interesting ways to stretch out a meal.
I’m not sure why my family never made this when I was growing up, considering they stretch across most of the south, but I’m so glad that I found this recipe. It is sweet and a little rich, but not any more than honey which is a staple for most people. So once you get over the thought of chocolate gravy, give this one a try and maybe you’ll be as pleasantly pleased as I am.
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 1 cup sugar
- 1 pinch salt
- 1½ cups milk
- 3 tablespoons butter
- 1 teaspoon vanilla extract
In a medium saucepan, whisk together the cocoa, flour, sugar, and salt. Pour in the milk and stir until smooth.
Cook over medium heat for 5 to 7 minutes, stirring constantly, until the gravy just begins to boil.
Once it thickens, remove from the heat and stir in the butter and vanilla. Stir until melted. Serve over freshly cooked biscuits.