Chocolate Gravy Recipe
This traditional Southern chocolate gravy is a sweet, velvety sauce made with cocoa powder, sugar, and milk that's been a beloved breakfast treat for generations. Perfect for pouring over warm biscuits, waffles, or pancakes, it comes together in just 15 minutes with simple pantry staples.
Equipment
- Medium heavy-bottomed saucepan Prevents scorching and distributes heat evenly
- Wire whisk Essential for breaking up lumps and achieving smooth consistency
- Measuring cups and spoons For accurate measurements
- Wooden spoon or silicone spatula Helpful for stirring once the gravy thickens
- Small bowl (optional) For mixing dry ingredients before adding to pan
Ingredients
- 1 cup granulated sugar 200g
- 3 tablespoons unsweetened cocoa powder 18g
- 3 tablespoons all-purpose flour 24g
- 1/4 teaspoon salt 1.5g
- 2 cups whole milk 480ml
- 2 tablespoons unsalted butter 28g
- 1 teaspoon vanilla extract 5ml
Instructions
- Add sugar, cocoa powder, flour, and salt to a medium saucepan and whisk together thoroughly until completely combined with no visible lumps.
- Pour half the milk into the dry ingredients and whisk vigorously to create a smooth paste. Add remaining milk and continue whisking until completely smooth with no lumps.
- Place saucepan over medium heat and whisk constantly for 7-10 minutes until the mixture thickens to the consistency of thin pancake batter and coats the back of a spoon.
- Remove from heat immediately and stir in butter and vanilla extract until butter is completely melted and incorporated, creating a glossy finish.
- Pour into a serving bowl and serve immediately while warm over biscuits, waffles, or your preferred base. Gravy will continue to thicken slightly as it sits.
Notes
- Use fresh cocoa powder for best flavor. Old cocoa can taste dusty and flat.
- Whisk constantly while heating to prevent lumps and scorching on the bottom of the pan.
- Medium heat is ideal. Too high will scorch the milk, too low takes too long to thicken.
- For thinner gravy, add milk 1 tablespoon at a time. For thicker gravy, cook a bit longer.
- Gravy is best served warm. The texture changes as it cools and will thicken considerably.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat gently on the stovetop over low heat, whisking constantly and adding milk to thin as needed.
- Can be frozen for up to 3 months. Thaw overnight in refrigerator before reheating.
- For Mexican chocolate variation, add 1/2 teaspoon cinnamon and a pinch of cayenne pepper.
- For mocha gravy, replace 1/2 cup milk with strong brewed coffee.
Nutrition
Serving: 1servingCalories: 185kcalCarbohydrates: 34gProtein: 3gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 29gVitamin A: 4IUCalcium: 8mgIron: 6mg
Tried this recipe?Let us know how it was!