When I was little, we didn’t make chocolate gravy. Mom and Grandma made white gravy, but never chocolate. Only when I was older did I hear of such a strange food. I turned my nose up at it.
Chocolate gravy? It sounded so weird.
But let me tell you, friend. Chocolate gravy is a very, very good thing. I’ve now crossed on over.
I believe in chocolate.
And I believe in chocolate gravy.
Especially chocolate gravy covering a hot biscuit on a fall morning (or any morning) surrounded by eight boys.
Around our kitchen, the boys like to dip their fruit in it, too.
And I hear that in some parts, people actually put the chocolate gravy on other foods including their scrambled eggs.
It’s just that good.
- 1/2 cup unsalted butter (1 stick)
- 4 1/2 tablespoons cocoa powder
- 1/4 cup flour
- 3/4 cup sugar
- 2 cups milk
- In small saucepan, melt butter over medium heat.
- Add flour and cocoa and whisk constantly until bubbling paste is formed.
- Turn heat down to medium low, then slowly whisk in milk and sugar.
- Stir constantly until smooth and until desired consistency. Not too thick, not too thin is the goal.