Chocolate Gravy Goodness

My husband and I were talking about chocolate gravy one night last week, and he said that he was surprised how many people he had come across that had not even heard of chocolate gravy.  I also found that odd because I had been raised eating it!  


I wanted to know if it was an Arkansas thing or a Southern thing or what! The writers at Delish.com believe it is an Arkansas thing.  I did some asking around, and it seems that it is indeed a Southern thing, and maybe even an Arkansas thing.  However, it really depends on if your family ate it or not.  Not all families do and therefore, a lot of people have not heard of it.  


So, I guess that means that we are a "chocolate gravy family!"  However, even most chocolate gravy families only eat it maybe four times a year.  This is why most people who are not chocolate gravy families have probably not heard of it.


Homemade gravies really are not that difficult once you have learned the basic technique.  Gravies basically consist of a fat/oil, liquid, and a thickening agent.  In this recipe, we use butter for the fat, milk for the liquid, and flour is our thickening agent.  The cocoa and sugar are added to make the distinct flavor for chocolate gravy.
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Chocolate Gravy
{this is my mom's recipe and I don't know where it originated before that! It's the one I use!}

Sift dry ingredients together:

3 T flour

3 T cocoa

1/2 cup sugar

2 cups cold milk

1/2 stick butter

• Heat milk and butter in a medium saucepan over medium low heat and bring to a boil. {This is a slow process, you do not want the milk to scald!  I slowly increase the heat closer to the medium mark as it heats up} 
• Slowly add dry ingredients to pan, WHISKING constantly.  By using a whisk, it helps to break up the dry ingredients so that the gravy is less lumpy. 
• Continue stirring/whisking until mixture is completely blended and begins to thicken. I usually keep the heat closer to medium during this process.  You do not want the gravy to be really thick. It will thicken as it cools. 
• Remove from heat.  
• Serve over biscuits.  {p.s. I use canned biscuits!}