Chocolate Gravy Recipe
Cooking the cocoa and flour together in a dry roux before the milk goes in keeps the gravy smooth and free of lumps, while a slow simmer lets the starch fully thicken without scorching the chocolate.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 6
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Nutrition per serving
- Calories
- 626
- Protein
- 10g
- Carbs
- 79g
- Fat
- 31g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a medium heavy-bottomed saucepan, whisk together the sugar, cocoa powder, flour, and salt until no streaks of cocoa remain.
- 2Pour in about a quarter of the milk and whisk vigorously into the dry mixture until it forms a smooth, thick paste with no lumps.
- 3Gradually whisk in the remaining milk, a splash at a time at first, until fully combined and pourable.
- 4Set the pan over medium heat and cook, whisking constantly, until the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon, 5 to 7 minutes.
- 5Remove from the heat and whisk in the butter and vanilla extract until the butter melts and the gravy turns glossy.
- 6Serve immediately over warm split biscuits, before the gravy sets up and skins over as it cools.
Tips & variations
- For a deeper, less sweet flavor, swap in 2 to 3 tablespoons of Dutch-process cocoa for part of the natural cocoa powder.
- A small pinch of cinnamon or a dash of espresso powder whisked in with the dry ingredients adds depth without tasting like either flavor on its own.
- If the gravy thickens too much as it sits, whisk in a tablespoon or two of warm milk to loosen it back to pouring consistency.
Storage & reheating
Refrigerate leftover gravy in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat, whisking in a splash of milk to restore a pourable consistency, since it thickens further once chilled.
Tips from the Tulo kitchen
- Whisk continuously once the milk goes in over heat; even a 30-second lapse lets the flour settle and scorch on the bottom of the pan.
- Buttermilk biscuits stand up well to the sweetness of the gravy and are the traditional pairing in Southern kitchens where this dish is a breakfast staple.
FAQ
What is chocolate gravy traditionally served with?
It's a Southern Appalachian breakfast dish, poured warm over hot buttermilk biscuits, though it also works over pancakes or waffles.
Why is my chocolate gravy grainy or lumpy?
This usually means the milk was added too fast at the start. Whisk in the first splash of milk slowly to form a smooth paste before thinning it out with the rest.
Can I make chocolate gravy with cornstarch instead of flour?
Yes, substitute 1.5 tablespoons of cornstarch for the 3 tablespoons of flour; cornstarch thickens faster, so pull the gravy off the heat as soon as it reaches a simmer.
Why does my chocolate gravy get a skin on top?
That's the sugar and butter setting up as the gravy cools. Serve it immediately, or press plastic wrap directly onto the surface if it needs to sit before serving.