CHOCOLATE GRAVY RECIPE RECIPES

Name: Chocolate Gravy Recipe by Tasty
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 cup sugar; ? cup cocoa powder; 3 tablespoons self-rising flour; 1 pinch kosher salt; 1 ¾ cups whole milk; 1 teaspoon vanilla extract; 3 tablespoons unsalted butter; 8 buttermilk biscuits; pound cake; ice cream; strawberry

CHOCOLATE GRAVY RECIPE BY TASTY - FOOD VIDEOS AND RECIPES

Chocolate Gravy Recipe by Tasty - Food videos and recipes image

Step up your brunch game with a batch of chocolate gravy. This thick and creamy chocolate sauce is easy to make and pairs perfectly with buttermilk biscuits and pound cake. You can also pour it over ice cream or serve it with your favorite fruits. However you want to enjoy it, it’s sure to be a people pleaser.

Provided by Betsy Carter

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup sugar
? cup cocoa powder
3 tablespoons self-rising flour
1 pinch kosher salt
1 ¾ cups whole milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter
8 buttermilk biscuits
pound cake
ice cream
strawberry

Steps:

Sift the sugar, cocoa powder, flour, and salt into a large skillet or saucepan. Add the milk and whisk to combine. Cook over medium heat, stirring frequently, until slightly thickened, 7-10 minutes. Remove from the heat.
Stir in the vanilla and butter until the butter is melted and well incorporated.
Serve immediately over buttermilk biscuits, pound cake, ice cream, or as a dip for your favorite fruit.
Enjoy!

Nutrition Facts : Calories 1585 calories, CarbohydrateContent 221 grams, FatContent 66 grams, FiberContent 7 grams, ProteinContent 30 grams, SugarContent 55 grams

CHOCOLATE GRAVY RECIPE | SOUTHERN LIVING

Chocolate Gravy Recipe | Southern Living image

While every Southerner savors the creamy breakfast favorite, biscuits and gravy, at least every once in a while, it's usually referencing the sausage-speckled gravy our Mama made the best. But on even more rare occasions, Mama would break out the chocolate gravy. Maybe it was for a birthday, or maybe she was feeling a little generous that Sunday morning—no matter the reason, it wasn't a treat to miss.Chocolate gravy is a sweet Southern recipe that pairs perfectly with your favorite flaky biscuits. To those who have never tried it, it might seem like an unlikely duo; but Southerners know the power of a homemade biscuit with a sweet touch. (A fresh biscuit, hot out of the oven and drizzled with thick cane syrup, is another favorite.) This gravy calls for just flour, sugar, cocoa powder, milk, and salt—ingredients you likely already have in the cupboard. You wait until the very end to drop in the butter, ensuring a buttery, smooth finish. This gravy is definitely not for the health-conscious, but we don't think about such things during a bonafide Southern breakfast. Make a batch of this chocolate gravy for a weekend brunch, and we guarantee that your guests will rave.

Provided by Southern Living

Categories Gravy

Number Of Ingredients 7

Ingredients

1/4 cup cocoa powder
1 cup granulated sugar
3 tablespoons all-purpose flour
Pinch kosher salt
2 cups whole milk
4 tablespoons butter, cubed
Biscuits, for serving

Steps:

Sift the cocoa, sugar, flour, and salt into a large skillet, preferably a cast iron skillet. Add the milk in a slow, steady stream, whisking until smooth.
Cook over medium heat, stirring continuously with a heatproof spatula or wooden spoon, until the gravy thickens to the consistency of thin pudding, about 8 minutes. The gravy will thicken around the edge first, so make sure to keep it stirred up from the bottom and sides.
Remove the skillet from the heat and drop in the butter. Stir until melted and smooth. Serve the warm gravy with the biscuits.

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MOM'S CHOCOLATE GRAVY RECIPE - FOOD.COM

When Mom and Pop got married, Pop had to call Mamaw to get this recipe. When he was growing up, they were really poor (Papaw was a Baptist preacher and worked at various jobs. Back then life was hard for a preacher with 4 kids). This was one of their "desserts". Mom also made this when we were growing up and to this day, I still love a big hot heapin helpin. One might ask how do you eat "chocolate gravy"? With homemade "cat-head" biscuits (Mamaw called them this because she made them "big as a cat's head") or canned country-style (Do not try this with one of those flaky-type canned biscuits - it just isn't the same.) and a chunk of butter about the size of the tip of your thumb. Let it kinda melt, then eat away. This is just like any other gravy, other than the addition of the butter at the table. I eat this with milk or coffee as the beverage, as nothing else tastes good. This is Redneck comfort food at its finest! **Times and yield are approximate. Please z-mail me with what you come up with.**
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Total Time 35 minutes
Calories 200.6 per serving

Add the butter. Stir in until completely melted. Serve over biscuits with a teaspoon of butter dolloped on top.

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CHOCOLATE GRAVY IS THE PRIDE OF APPALACHIA RECIPE | EXTRA ...

I am a gravy whisperer from Appalachia. Gather round to hear me tell of something with the power to make your life—and biscuits—richer, fuller, and more delicious. I say to you, chocolate gravy. Mountain people who were born into the realm of chocolate gravy or were converted after the age of accountability love it. People from off might be confused and skeptical, so let’s parse the concept a word at a time. Gravy: Not all are made from meat drippings. The term comes from an old southern practice of using the word "gravy" to describe any roux-thickened sauce made in a skillet, whether sweet or savory. Chocolate: This sweet gravy—what some call soppin’ chocolate—delivers a solid, sincere cocoa experience. To appreciate the wonders of chocolate gravy, one must first appreciate the alchemy of all gravy. Gravy makers can stretch the sticky leavings in the bottom of skillet into a hot, rich, delicious meal better able to satisfying a hungry family. A chef can make sauce from the finest ingredients on earth. Meh. A cook can make gravy out of nothing.We’ll never know for sure, but the big bang of chocolate gravy was probably somewhere in the Mountain South and spread through the hillbilly diaspora. The Oxford Encyclopedia of Food and Drink in America theorizes that chocolate gravy might have been an offshoot of a trading network between Spanish Louisiana and the Tennessee Valley, bringing "Mexican-style breakfast chocolate to the Appalachians." The entry also suggests that it could have been preserved from Spanish colonies on the East Coast in the 16th and 17th centuries by the mixed-race ethnic group known as the Melungeons.Those historians might be right, but I remain convinced that the first person who made chocolate gravy was a resourceful mama. It is made from simple, shelf-stable groceries available from a country or company store combined with farmstead staples. When sweet treats were few and far between, chocolate gravy was an inexpensive way to turn an ordinary biscuit breakfast into something special.There are two very different approaches, if not philosophies, to making Appalachian chocolate gravy. One starts with the dry ingredients and relies on butter. The other starts with pan drippings from frying bacon. Straw polls and social media debates reveal that people who cook and eat chocolate gravy are doggedly loyal to one over the other. I openly admit that I am a devotee of the first approach, but try to be open-minded to the latter. Chocolate gravy seeks to soothe nerves, not fray them. I often serve chocolate gravy when I want to share a taste of my beloved mountains. The food of the Appalachian Mountain South is to the rest of Southern cuisine what bourbon is to whiskey: It is part of the whole, yet distinguishable from the rest. Some say that Appalachian food is having a renaissance, or at least its 15 minutes. We Appalachian food historians and contemporary practitioners prefer to say that outsiders are finally noticing us and catching on. We want to share our food, but also protect and honor it. We want to use our Appalachian voices, skills, heritage, and passion to share the authentic version of our cooking and tell our own stories. Authentic is a fraught word, but I don’t know of a single Appalachian cook or chef who doesn’t want to make sure that the food called Appalachian remains recognizable, satisfying, and worthy of the people who love our land and cherish our place in it. The food cannot only be made in Appalachia; it must be of Appalachia. Our Appalachian cuisine—and we certainly do have one—is simple and straightforward, yet complex and nuanced, and therein lies its genius and deliciousness. Mastery of simple things is no simple matter. All right then. Now, let the Gravy Whisper fix you a plate. Chocolate GravyCook’s note: This time of year I often add fresh strawberries to a plate of chocolate gravy and biscuits. It's my contribution to the world of strawberry shortcake.
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Total Time 15 minutes
Calories 614.7 per serving

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I have always loved homemade chocolate gravy, but never had a recipe for it. One winter, I was snowed in at home, and decided to try to make my own recipe. It turned out wonderful, and now my own recipe for chocolate gravy is my favorite. Some time back, I had an out of state guest visiting, and she had never heard of "chocolate gravy", and she actually seemed semi-repulsed at the thought. I prepared it for breakfast, and now that same friend is completely hooked. Now when she comes over to visit, I have to prepare chocolate gravy for breakfast each and every morning she is with us. It is not the ideal breakfast for those who are watching their calorie intake, but regardless, it is absolutely delicious!
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