After experiencing chocolate gravy for the first time while in Alabama, I've exalted its greatness to all who will listen. It's probably the words "chocolate" and "gravy" combined, but my New York friends oddly seem to react to this with more confusion and disgust than smiles.
So, I'm on a mission to change the tides and make this something everyone knows and rightfully loves.
This "gravy" is really more akin to a warm, slightly thin chocolate pudding. To get that super fine, thick texture, the gravy doesn't start off with a roux—instead, it gets whisked together with sugar, cocoa, flour, and milk that's simmered until thickened. Then right at the end, a few pats of butter and vanilla are added for extra richness.
The resulting sauce is a decadently sweet and creamy gravy. It reminded me of those youthful years when everything on the morning table had to be sugar loaded.
- 3/4 cup white sugar
- 1/3 cup cocoa powder
- 1/4 cup flour
- 2 cups whole milk
- 4 tablespoons butter, sliced into 1 tablespoon pieces
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Kosher salt
Whisk together sugar, cocoa, and flour in a medium saucepan until completely smooth.
Place saucepan over medium heat and whisking constantly, slowly add milk. Bring to a simmer and cook until gravy is thickened to a consistency a little thinner than pudding, about 3 minutes, whisking frequently.
Stir in butter, vanilla, and salt. Remove from heat and serve immediately.