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“Chocolate gravy? Well in all my born days! We’ve all slathered our pancakes with sweet maple syrup, smeared our toast with Nutella, and peanut-buttered-and-jellied our bread, right? Well then there’s no reason why you have not chocolafied your gravy! If it sounds too weird, think of it like hot pudding, or a sweet Béchamel sauce – all gone cuckoo for cocoa. I promise you, tasting homemade chocolate gravy may bring you one step closer to gravy utopia. Chocolate gravy is a nearly forgotten southern tradition believed to have originated in the homes of the Appalachian Mountains and Deep South, and perhaps even as old as the 16th-17th century. I've created this spicy rendition by studying many coveted chocolate gravy family recipes and added a little 'kick'. Perfect for a cold winter morning, a family breakfast, or a quick wake-up call accompanied by a nice cup of hot coffee or tea.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 13 cup unsweetened cocoa powder (more or less)
  • 3 tablespoons all-purpose flour
  • 23 cup powdered sugar (granulated also works just fine)
  • 2 cups whole milk
  • 2 12 tablespoons butter (or bacon fat)
  • 1 teaspoon vanilla
  • 14 teaspoon salt
  • cayenne pepper (2-3 generous dashes, depending on your spicy preference)

Directions

  1. Heat skillet or sauce pan over medium-low heat, add butter or bacon fat until melted.
  2. Sprinkle in flour slowly and whisk until smooth.
  3. Add chocolate and sugar, whisk until fully blended; cook 1-2 minutes, careful to not burn.
  4. Slowly add milk, whisk continuously to prevent lumps.
  5. Add vanilla, salt, and cayenne.
  6. Cook a few minutes until gravy thickens. Whisk in more milk for a thinner gravy.
  7. Serve over fresh buttered biscuits, pancakes, crumpets, toast, bacon, eggs (just about anything)!

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