Southern Style Chocolate Gravy Recipe

Sugar: Provides the sweetness that balances the cocoa's bitterness.

Cocoa powder: Adds the rich chocolate flavor to the gravy.

All-purpose flour: Acts as a thickening agent to give the gravy its smooth consistency.

Milk: The liquid base that brings all the ingredients together.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Salt: A pinch to balance and enhance the sweetness and chocolate flavor.

When whisking the sugar, cocoa powder, and flour together, make sure to sift the dry ingredients first. This helps to remove any lumps and ensures a smoother chocolate gravy. Additionally, when gradually adding the milk, do so slowly and whisk continuously to prevent any clumping. This technique will give you a velvety texture that's perfect for drizzling over biscuits or pancakes.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note to the gravy.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, unique flavor and can complement the chocolate well.

• cocoa powder - Substitute with carob powder: Carob powder has a similar color and texture to cocoa powder but is naturally sweeter.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the gravy similarly to flour and is gluten-free.

• all-purpose flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickening agent that works well in gravies.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a similar consistency.

• milk - Substitute with coconut milk: Coconut milk adds a slight coconut flavor and is a good dairy-free option.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to chocolate.

• vanilla extract - Substitute with maple extract: Maple extract can add a unique twist to the flavor profile of the gravy.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has a different texture and can be used in the same quantity for a similar effect.

• Allow the chocolate gravy to cool to room temperature before storing. This helps prevent condensation, which can make the gravy watery.
• Transfer the cooled gravy into an airtight container. Glass jars or BPA-free plastic containers work well for this purpose.
• Store the container in the refrigerator. The chocolate gravy will keep for up to a week when properly refrigerated.
• For longer storage, consider freezing the chocolate gravy. Pour the cooled gravy into a freezer-safe container, leaving some space at the top to allow for expansion.
• Label the container with the date to keep track of its freshness. Frozen chocolate gravy can last up to three months.
• When ready to use, thaw the frozen chocolate gravy in the refrigerator overnight. This gradual thawing process helps maintain its texture.
• Reheat the thawed or refrigerated gravy in a saucepan over low heat, stirring occasionally. Add a splash of milk if the gravy is too thick.
• For a smoother consistency, whisk the gravy while reheating. This helps to reincorporate any separated ingredients.
• Serve the reheated chocolate gravy over freshly baked biscuits or pancakes for a delightful treat.

• For stovetop reheating:

  1. Pour the leftover chocolate gravy into a small saucepan.
  2. Place the saucepan over low heat.
  3. Stir constantly to prevent sticking and ensure even heating.
  4. Heat until the gravy is warm and smooth, adding a splash of milk if it’s too thick.

• For microwave reheating:

  1. Transfer the chocolate gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power for 30-second intervals, stirring well after each interval.
  4. Continue until the gravy is warmed through, adding a bit of milk if needed to achieve the desired consistency.

• For reheating in a double boiler:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover chocolate gravy in the top pot of the double boiler.
  3. Stir occasionally to ensure even heating and prevent the gravy from sticking.
  4. Heat until the gravy is warm and smooth, adding a splash of milk if it becomes too thick.

• For oven reheating:

  1. Preheat your oven to 300°F (150°C).
  2. Pour the chocolate gravy into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, stirring halfway through.
  5. Add a bit of milk if the gravy appears too thick.

• Medium saucepan: This is essential for combining and heating the ingredients to create the chocolate gravy.

• Whisk: Useful for blending the sugar, cocoa powder, and flour together smoothly, and for gradually incorporating the milk.

• Measuring cups: Necessary for accurately measuring the sugar, flour, and milk.

• Measuring spoons: Important for measuring the cocoa powder, vanilla extract, and salt precisely.

• Stirring spoon: Handy for stirring the mixture constantly as it cooks to prevent lumps and ensure even thickening.

• Heat-resistant spatula: Useful for scraping down the sides of the saucepan to ensure all ingredients are well incorporated.

• Serving spoon: Ideal for serving the warm chocolate gravy over biscuits or pancakes.

Pre-measure ingredients: Measure out the sugar, cocoa powder, and flour ahead of time to streamline the cooking process.

Use a whisk: A whisk helps blend the dry ingredients and milk more quickly and smoothly.

Heat milk first: Warm the milk slightly before adding it to the dry mixture to reduce cooking time.

Constant stirring: Stir constantly to prevent lumps and ensure even cooking, which speeds up the thickening process.

Serve immediately: Have your biscuits or pancakes ready to serve the chocolate gravy while it's warm.