My first thought on this recipe was YUCK! But wait until you try it!
I would like to say that I had chocolate gravy growing up, but I didn’t. My mother made wonderful milk gravy or sausage gravy which is milk gravy with crumbled pork sausage added. We had red-eye gravy with our country ham, we had roast beef gravy with our roast, but no chocolate gravy. Chocolate gravy is a southern thing and I grew up in extreme southeast Missouri and we always considered ourselves Southerners, but I guess we weren’t southern enough to have ever tasted chocolate gravy.
Now that Christmas is over and everyone is tired of cooking, this simple recipe is just what you need for your last indulgence before the new year rolls around and you go on a diet and give up sweets (me). Have this for New Year Eve breakfast, then store the recipe away until you need another breakfast chocolate fix.
What is gravy anyway but some kind of stock or broth thickened to pour over some type of food we have prepared. So, why not a sweet gravy that will satisfy some of us that crave chocolate in the morning.
This gravy can be used on biscuits, scones, pancakes or waffles. When we were in Brugge back in September we had to try a Belgium waffle and they poured chocolate all over it. It was the richest, gooiest, most delicious thing I have ever put in my mouth. I love chocolate in any form, so why shouldn’t I give this recipe a try.
I recently found out that my sister-in-law, Peggy, was the chocolate gravy maker in their family and she use to make it for one of our nieces who would beg for it while visiting her aunt on the weekends.
The recipe I’m making came from Saveur magazine and their recipe is served with homemade biscuits. I wanted to try both biscuits and scones to see which I liked the best and you can do the same for yourself. Definitely try the gravy on a waffle. I think I like the waffle or scone best just because they are a little sweeter than the biscuits. The biscuits are great by themselves or dripping with melted butter.
Chocolate Gravy with Homemade Biscuits
8 Tbsp. unsalted butter
1 c. sugar
1/2 c. cocoa powder
3 Tbsp. flour
2 c. milk
1/2 tsp. vanilla extract
Melt the butter in a 2 qt. saucepan over medium-high heat. Whisk together the sugar, cocoa and flour in a bowl; add to the melted butter, whisk. Slowly add milk, whisking constantly until smooth. Bring to a simmer, cook until thick 2-3 minutes. Whisk in vanilla.
Pour over your freshly baked biscuits, scones, waffles or pancakes.
2 c. all purpose flour
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 c. shortening, chilled
3/4 c. buttermilk
melted butter for brushing tops of biscuits
Combine the dry ingredients in a mixing bowl with a whisk or fork. Cut in the shortening using either a pastry blender or two knives until you have something that resembles peas size pieces. Make a well in the center and add the buttermilk.
Quickly mix in the dry ingredients into the buttermilk until a soft sticky dough comes together.
Turn the dough out onto a floured board. Gently fold the dough over 3-5 times and then roll dough out to about 3/4-1″ thickness. Cut with a biscuit cutter. Transfer the cut biscuits onto a sheet pan that has been sprayed with cooking spray. Press the scraps back together into one piece and continue to cut out more biscuits until you have used all of the dough. Brush the tops with melted butter. Bake at 400° for about 15 minutes or until golden brown.
*Note: If you want to freeze these, put unbaked biscuits on a cookie sheet and freeze. When frozen, remove from cookie sheets and put into freezer bags until ready to bake. When you are ready for some homemade biscuits, take frozen biscuits out of freezer, put on cookie sheet, turn on oven and when oven is preheated, pop the biscuits in and bake until brown.
Try with my Chocolate Gravy or some homemade Sausage Gravy.