I was born and raised in Georgia and to be honest, I had never heard of, much less had, chocolate gravy. I’m not saying it isn’t common in Georgia, it may very well be very common. It wasn’t until I moved to Mississippi, that I experienced chocolate gravy.
I worked in a huge office that had a cafeteria, where every morning the cook turned out the most delicious breakfasts in the world. On the days that she made chocolate gravy, there would be a line stretching across the cafeteria. I was a little afraid to try the chocolate gravy. I didn’t know what it would taste like…was this going to be something like sausage gravy only with chocolate? I became brave enough to try the chocolate gravy and it was love at first taste.
The best way I can describe chocolate gravy is like an old-fashioned home-cooked chocolate pudding that has been thinned. Yes, it is sweet, but not to sweet. It’s not like dumping hot fudge over your biscuits. I don’t find it as sweet as jam or preserves. Chocolate gravy is not only good on biscuits, it’s also good on pancakes and waffles.
I asked a few of my friends where chocolate gravy originated and the best that anyone can figure, is that perhaps when settlers were forming communities in the Mississippi, Louisiana, and Texas areas, they were given cocoa powder by the peoples of Mexico.
1/2 cup of cocoa
3 tablespoons all-purpose flour
1 cup white sugar
1/8 teaspoon salt
2 cups milk
1 stick of unsalted butter
2 teaspoons vanilla
Yield: 4-6 servings
1. Whisk the cocoa, flour, sugar, and salt together in a medium bowl until all lumps are removed.
2. Pour milk into the coca mixture and whisk well.
3. Pour the mixture into a medium saucepan and cook over medium heat, stirring constantly until it reaches a gravy consistency, approximately 7-12 minutes.
4. Turn off heat and stir in butter and vanilla.
5. Serve over fresh biscuits, waffles, or pancakes.
Sources: This recipe came from the author’s own recipe files.