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This southern-style Chocolate Gravy recipe is sweet, velvety, and absolutely delightful over fluffy, hot biscuits. It’s ready in a few minutes and only needs very simple ingredients.
If you want something to satisfy your sweet tooth at breakfast, try this chocolate gravy with biscuits, waffles, or pancakes! A creative spin on classic savory gravy, this sweet sauce is quick to make and convenient if you need to make it in advance.
All you need to make this easy recipe are a few pantry staples and about 7 minutes! It’s ready in a flash and is simple enough to make whenever the mood strikes. For more breakfast recipes, try my chocolate chip pancakes, monkey bread, and French toast.
What Is Chocolate Gravy?
Chocolate gravy is a Southern classic made from a mixture of sugar, flour, cocoa powder, milk, butter, and vanilla. Essentially, it’s a thickened sweet chocolate sauce made in the style of a savory gravy. The dry ingredients are mixed with milk and cooked for a few minutes until thickened. The gravy is finished with butter and vanilla for richness and a pop of flavor. It’s typically served over biscuits and enjoyed for breakfast.
Ingredients
Sugar — granulated sugar adds the perfect amount of sweetness to the southern chocolate gravy.
Flour — flour thickens the gravy for a luscious, smooth consistency.
Cocoa powder — unsweetened cocoa powder is the best option, so the chocolate gravy doesn’t turn out too sweet.
Milk — I like using whole milk so the gravy has the perfect consistency.
Butter — butter adds so much richness and ensures the sweet gravy turns out velvety.
Vanilla — vanilla extract helps the flavors shine.
Biscuits — warm store-bought or homemade biscuits make the perfect base for homemade chocolate gravy.
How To Make Chocolate Gravy
1. In a medium saucepan, whisk together the white sugar, flour, and cocoa powder.
2. Add the whole milk to the dry ingredients and whisk until the mixture is almost smooth.
3. Place the pot over medium heat and cook, whisking occasionally, until the mixture thickens and bubbles. Once this mixture is bubbling, continue to cook for 1 more minute, whisking constantly to prevent scorching.
4. Remove the saucepan from the heat and stir in the cubed butter and vanilla extract.
How To Serve
This southern-style chocolate gravy is best served over warm biscuits, like classic biscuits, drop biscuits, sourdough biscuits, or buttermilk biscuits. Simply pour the gravy over the top of the biscuits and enjoy.
You can also swap out maple syrup for chocolate gravy on your morning waffles, pancakes, banana pancakes, or chocolate pancakes.
It might seem unexpected, but warm chocolate gravy is so delicious over vanilla ice cream (you can use it instead of hot fudge sauce!) and drizzled over a slice of pound cake.
How To Store and Reheat Leftovers
Homemade chocolate gravy will keep well for about 3 days in the fridge. Once it cools completely, transfer it to an airtight container and refrigerate. To warm it up, gently reheat the chocolate gravy in a saucepan over low heat, stirring often, until it’s warmed through.
You can also freeze it for up to 3 months. Pour the room-temperature gravy into a freezer-safe container and freeze.
Pro Tips For Making This Recipe
- Add salt: If you like, add a pinch of salt to balance the sweetness of the gravy and enhance the chocolate flavor.
- Use a different pan. You can use a heavy-bottomed, cast-iron skillet to make this gravy as well.
- Stir frequently. To keep the gravy from scorching and sticking to the pan, be sure to stir it frequently while it cooks.
Frequently Asked Questions
There are two possible reasons for why the gravy doesn’t thicken properly. First, it may not have been cooked long enough. The mixture needs to be cooked on medium heat for 5 to 7 minutes and should visibly bubble so it has enough time and reaches the proper temperature to thicken up. Using too little flour is another culprit for a runny chocolate gravy. Use ¼ cup all-purpose flour (30g by weight), as the recipe states.
Yes, you can make it ahead of time. Chocolate gravy will keep well in the refrigerator for up to 3 days, so you can make it a few days in advance. When you’re ready to serve, reheat the sweet gravy on the stove over low heat, stirring often.
No, plain unsweetened cocoa powder is the best option for this recipe. Hot cocoa mix contains sweeteners and other ingredients, like milk powder, which can change the flavor and texture of the gravy.
If you’ve tried this chocolate gravy recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Chocolate Gravy Recipe
Equipment
- Medium Saucepan
Ingredients
- ⅔ cup granulated sugar (133g)
- ¼ cup all-purpose flour (30g)
- ¼ cup cocoa powder (25g)
- 2 cups whole milk (480ml)
- 2 tablespoons unsalted butter cubed
- 1 teaspoon vanilla extract
- Biscuits for serving
Instructions
- Whisk together the sugar, flour, and cocoa powder in a medium, heavy-bottomed saucepan. Whisk in the whole milk until almost smooth.
- Place the pot over medium heat and cook, whisking occasionally, for 5 to 7 minutes or until the mixture thickens and bubbles.
- Once this mixture is bubbling, continue to cook for 1 more minute, whisking constantly.
- Remove the pan from the heat and stir in the butter and vanilla extract, until the butter is melted.
- Serve over biscuits.
Notes
- Add salt: If you like, add a pinch of salt to balance the sweetness of the gravy and enhance the chocolate flavor.
- Use a different pan. You can use a heavy-bottomed, cast-iron skillet to make this gravy as well.
- Stir frequently. To keep the gravy from scorching and sticking to the pan, be sure to stir it frequently while it cooks.
Nutrition
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