Chocolate gravy was a treat in the Chaney household when Mama Peggy was growing up. It seems to be unique to the Appalachian and Ozark mountain regions, but made it at least as far as the North Carolina foothills. In “the old days” it was a way of "making do" when traditional breakfast meats like bacon, ham, or sausage were sparse.
It resembles a warm, silky-smooth chocolate sauce or thin pudding rather than a savory gravy. It’s usually spooned over hot, flaky buttermilk biscuits, but you can have it over pancakes, waffles, toast, or even leftover pound cake (which sounds sinful!).
Ingredients
- ▢ — ¼ cup unsweetened cocoa powder
- ▢ — 3 tbsp all-purpose flour
- ▢ — 1 cup sugar
- ▢ — 1 cup milk
- ▢ — 1 tsp pure vanilla extract
- ▢ — 1 tbsp butter
Instructions
- ▢ — Combine cocoa, flour and sugar in a heavy saucepan.
- ▢ — Whisk in milk.
- ▢ — Heat over medium heat until mixture comes to a boil and thickens (about 5 minutes).
- ▢ — Add vanilla and butter to hot mixture.
- ▢ — Serve warm over biscuits.
Robin
August 9, 2016 1:13 pmThank you! My husband remembers his mother making this, but I never knew her, and have tried my own concoction. He says it’s not the same. I’ll try your recipe!