Don’t wrinkle your nose. Just hear me out first.
I’ve actually posted this recipe for chocolate gravy before. 5 (5!) years ago, one of the very first posts on a little website that three people knew about (and we were two of them). Way back before I knew that a Point & Shoot camera came with “extra” settings. Before I knew anything about photography. And composition.
For ages, I’ve wanted to update the post, the picture, and share the recipe to an entirely new group of people who’d wrinkle their nose and look at me like I had three eyes and a single caterpillar eyebrow before asking, “Um, so what is that, exactly?” in the same half-scared half-disgusted tone that our friends used at sleepovers growing up.
While I absolutely think of chocolate gravy as a “Texas food,” I know plenty of Texans who’ve never heard of it. My great-grandmother, who came to Texas from Alabama as a baby, grew up eating it and then made it for my grandmother, who cooked it for my mom and all of her grandchildren. It’s a little funny to think that my mom grew up dipping bacon slices in chocolate decades before it was trendy 🙂
But it’s exactly what it sounds like: a lightly sweet, chocolatey sauce with the consistency of gravy. It’s made with flour, sugar, cocoa, and milk. My mom served it along side a scoop of scrambled eggs, a slice of bacon, and a biscuit. No Sunday breakfast was complete without being able to dip our biscuit halves in a small bowl of chocolate gravy.
Chocolate gravy - a breakfast staple in our family. Perfect for dipping biscuits, bacon, and sausage.
- 1/3 cup flour
- 2/3 cup sugar
- 2 heaping Tbsp cocoa powder (not dutch process)
- 1 1/2 cup milk
- 1/2 tsp vanilla
- 1 pat of butter
- Biscuits, for dipping
- Stir the dry ingredients in a 2-qt saucepan and get rid of any cocoa lumps with the back of your spoon.
- Add the milk and stir.
- Cook over medium heat, stirring constantly until the chocolate gravy begins to boil.
- Remove from heat and stir in vanilla and butter.
- Serve warm with buttermilk biscuits, scrambled eggs, breakfast sausage, and bacon.
- To reheat, microwave in short intervals, stirring in between. Add a splash of milk, if necessary to get it back to the desired consistency.
Yields: 6 servings
Estimated time: 10 minutes