Chocolate Gravy Recipe
There’s just something magical about waking up to the comforting aroma of homemade biscuits covered in warm, velvety chocolate gravy. The Chocolate Gravy Recipe is a beloved Southern tradition that transforms simple pantry staples into pure morning joy. Think of it as a sweet, pourable hug, perfect for spreading over fresh-baked biscuits, pancakes, or even a slice of toast. If you’re craving a breakfast that feels both nostalgic and indulgent, this recipe will have you coming back for second (and maybe third) helpings!
Ingredients You’ll Need
You won’t believe how a handful of familiar ingredients come together to form something so decadent and memorable! Each component in this Chocolate Gravy Recipe plays an important role, lending that signature texture, shine, and irresistible flavor to the sauce.
- Unsalted Butter: Gives the gravy a luscious richness and silky texture that’s essential for that classic mouthfeel.
- All-Purpose Flour: Acts as the thickening agent, helping your gravy reach that perfect, glossy consistency without being too heavy.
- Unsweetened Cocoa Powder: The star of the show, delivering deep, chocolatey flavor and a rich, dark color.
- Granulated Sugar: Sweetens the sauce just enough—feel free to adjust for your preferred level of sweetness.
- Whole Milk: Adds creaminess and body; using whole milk keeps the sauce smooth and full-bodied.
- Pure Vanilla Extract: Balances the cocoa with warm, floral notes and rounds out the flavor.
- Pinch of Salt: Enhances the chocolate, highlights sweetness, and brings all the flavors together.
How to Make Chocolate Gravy Recipe
Step 1: Melt the Butter
Start by placing a medium saucepan over medium heat. Add the unsalted butter and let it melt completely, swirling the pan gently to coat the bottom. This sets the foundation for your Chocolate Gravy Recipe and ensures a super smooth start—just make sure not to let the butter brown.
Step 2: Make the Roux
Sprinkle the all-purpose flour into the melted butter and whisk constantly for 1 to 2 minutes. The mixture should bubble softly without taking on any color. This step thickens the gravy later and guarantees the final sauce is free of lumps or graininess.
Step 3: Add Cocoa, Sugar, and Salt
Now, whisk in the unsweetened cocoa powder, granulated sugar, and that little pinch of salt. Stir everything together until no dry pockets remain and the mixture looks glossy and smooth. The cocoa and sugar need to dissolve well to keep the sauce silky.
Step 4: Whisk in the Milk
Slowly pour in the whole milk, continuing to whisk so the mixture stays smooth. Adding the milk gradually prevents clumps and helps the Chocolate Gravy Recipe achieve its signature satiny texture. Keep the heat steady for even thickening.
Step 5: Thicken the Gravy
Continue cooking and gently whisking for about 7 to 10 minutes. You’re looking for a gravy-like consistency—it should coat the back of a spoon but still pour easily. The longer you cook, the thicker it gets, so adjust the timing until it’s just right for you.
Step 6: Finish with Vanilla
Take the pot off the heat and stir in the pure vanilla extract. The vanilla intensifies the chocolate and adds a subtle warmth that truly completes this Chocolate Gravy Recipe. Give it one last whisk and serve immediately while warm!
How to Serve Chocolate Gravy Recipe
Garnishes
A sprinkle of powdered sugar, a dollop of whipped cream, or even a few fresh berries make gorgeous garnishes for your Chocolate Gravy Recipe. You can also add a pinch of flaky sea salt or a dusting of extra cocoa powder for a grown-up twist!
Side Dishes
Traditionally, chocolate gravy is spooned generously over split buttermilk biscuits, but it’s also dreamy poured on pancakes, waffles, or thick slices of buttery toast. Serve with crispy bacon or breakfast sausage on the side for that salty-sweet combo Southerners love.
Creative Ways to Present
Try serving your Chocolate Gravy Recipe in mini pitchers for guests to pour themselves, or drizzle it over individual biscuit stacks for a charming, diner-style touch. For a brunch buffet, keep the gravy warm in a small slow-cooker and let everyone dive in!
Make Ahead and Storage
Storing Leftovers
Cool leftover chocolate gravy, then transfer it to an airtight container and refrigerate for up to three days. The sauce will thicken as it chills, but a gentle reheat brings it right back to its pourable glory.
Freezing
You can freeze chocolate gravy, though the texture may shift slightly after thawing. Allow the sauce to cool, then portion into freezer-safe containers. Thaw in the refrigerator overnight and whisk well before reheating for best results.
Reheating
To revive leftovers, gently reheat the gravy on the stovetop over low heat or in the microwave in short bursts, whisking as you go. If the sauce is too thick, whisk in a splash of milk until it reaches your preferred consistency again.
FAQs
What’s the history behind Chocolate Gravy Recipe?
Chocolate gravy is a traditional Southern treat, particularly loved in states like Arkansas and Tennessee. It originated as a breakfast luxury in the days when cocoa powder was one of the few affordable luxuries, turning simple ingredients into something special for the family table.
Can I make Chocolate Gravy Recipe dairy-free?
Absolutely! Simply swap the butter for plant-based margarine and use your favorite unsweetened non-dairy milk, such as oat or almond. Keep an eye on the texture, as some milks thicken differently.
Is Chocolate Gravy Recipe suitable for desserts too?
Yes! While it’s a breakfast classic, chocolate gravy makes a wonderful dessert sauce. Try drizzling it over ice cream, pound cake, or even as a dip for fresh strawberries.
How do I adjust the sweetness or richness?
If you crave a less sweet gravy, decrease the sugar by a tablespoon or two. For extra richness, switch out half the milk for heavy cream—the result is ultra-decadent and perfect for special occasions!
What if my gravy is too thick or too thin?
If it’s too thick, whisk in a splash or two of extra milk until it’s just right. If too thin, simmer for another minute or two to help it thicken, whisking constantly. Chocolate gravy is very forgiving!
Final Thoughts
If you’re looking for a way to make breakfasts extra memorable, this Chocolate Gravy Recipe is pure happiness in a bowl. Don’t wait for a special occasion—grab those pantry staples and treat yourself to a tradition that’s as simple as it is downright delicious!
Print
Chocolate Gravy Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Southern classic with a twist – chocolate gravy. A velvety smooth sauce that pairs perfectly with biscuits, pancakes, or toast for a decadent breakfast treat.
Ingredients
For the Chocolate Gravy:
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- Melt Butter: In a medium saucepan over medium heat, melt the butter.
- Add Flour: Whisk in the flour and cook for 1 to 2 minutes until lightly bubbling but not browned.
- Mix in Cocoa and Sugar: Stir in the cocoa powder, sugar, and salt, mixing until smooth.
- Pour in Milk: Gradually pour in the milk while whisking constantly to prevent lumps.
- Cook and Thicken: Continue cooking and whisking until the mixture thickens to a gravy-like consistency, about 7 to 10 minutes.
- Finish: Remove from heat and stir in the vanilla extract. Serve warm over biscuits, pancakes, or toast.
Notes
- For a richer flavor, substitute half the milk with heavy cream.
- You can also reduce the sugar slightly for a less sweet gravy.
- Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 25g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
