Cuckoo for Cocoa Gravy! (Recipe Inside)
Chocolate gravy?! Well in all my born days…
If you have yet to hear of chocolate gravy, let’s take care of that right now. We’ve all slathered our pancakes with sweet maple syrup, smeared our toast with Nutella™, and peanut-buttered-and-jellied our bread, right? Well then there’s no reason why you have not chocolafied your gravy! If it sounds too weird, just try and think of it like hot chocolate pudding, or a sweet cream gravy like Béchamel sauce – all gone cuckoo for cocoa. Tasting homemade chocolate gravy may bring you one step closer to gravy utopia, “This I promise you.” (quote courtesy of ‘N Sync).
Before we dive in first, some Chocolate Gravy 101!
There are a few different theories on its origin:
- Began in the homes of the Appalachian Mountains and the Deep South about 100 years ago (around the time Hershey’s Cocoa Powder made its way into the country pantry)
- Influenced by the Spanish roots of Louisiana merging with the Tennessee Valley
- Possibly passed on from the Appalachian Melungeons as far back as the 16-17 century
One thing’s for sure though. Chocolate gravy is:
- freaking delicious over biscuits, toast, bacon, and even eggs! (I also like it poured over crumpets)
- a real special treat for Sunday morning
- a nearly forgotten southern tradition that needs your sweet lil help to survive (Viva la internet!)
Now, let’s get out your iron skillet, sauce pan, or double boiler (for the burn-prone) and make some gravy!
This is a tried-and true recipe, modified by myself with an added ‘kick’. As most recipes go, it’s open for room to experiment!
Ivy Something’s Spicy Chocolate Gravy
- 1/3 cup cocoa powder (or more, depending on how chocolafied you want your gravy!)
- 3 tablespoons all-purpose flour
- 2/3 cup organic powdered sugar (granulated also works just fine)
- 2 cups whole milk
- 2 1/2 tablespoons sweet cream butter (or bacon fat)
- 1 teaspoon pure vanilla
- salt (to taste)
- a few hefty dashes of cayenne pepper
- Heat skillet or sauce pan over medium-low heat, add butter (or bacon fat) until melted.
- Sprinkle in flour slowly and whisk until smooth.
- Add chocolate and sugar, whisk until fully blended and cook for about 1-2 minutes, careful to not burn.
- Slowly add milk, whisk continuously to prevent lumps.
- Add vanilla, salt, and cayenne.
- Cook a few minutes until gravy becomes thick. Whisk in more milk for a thinner gravy.
- If your gravy ever comes out lumpy, just whirl it in the blender until smooth!
- For added excitement, add crumbled bacon! This is not a trend – bacon and chocolate gravy have a long harmonious history together!
You may also find and share this recipe at Food.com
- Pour over hot biscuits, crumpets, toast, pancakes, eggs, bacon, your face – anything you please!
- Put it in a fancy bowl and pretend you’re on the farm with Zsa Zsa Gabore!
“Chocolate gravy is the place to be!”
I dedicate this Gravy Friday to my chocolate-loving friend, Emilee Schumer. She was the inspiration (and 5-star hospitality) behind it all.
Does your family have a prized chocolate gravy recipe? I’m drooling to hear about it!