Sandra This Paula Deen Chocolate Gravy is a rich and creamy recipe, which is made with cocoa powder and milk. It’s a classic Southern breakfast, ready in about 15 minutes.
Paula Deen Chocolate Gravy Ingredients
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 1 cup sugar
- 1 pinch salt
- 1 1/2 cups milk
- 3 tablespoons butter
- 1 teaspoon vanilla extract
How To Make Paula Deen Chocolate Gravy
- Combine Dry Ingredients: In a medium saucepan (off the heat), whisk together the cocoa powder, flour, sugar, and salt until they are well combined and free of lumps.
- Add Milk: Gradually pour in the milk while whisking constantly until the mixture is completely smooth.
- Cook and Thicken: Place the pan over medium heat. Cook for 5 to 7 minutes, stirring constantly with the whisk, until the gravy just begins to boil and has thickened enough to coat the back of a spoon.
- Finish and Serve: Once thick, remove the pan from the heat and immediately stir in the butter and vanilla extract. Continue to stir until the butter has completely melted. Serve the gravy warm.
Recipe Tips
- How to get a perfectly smooth, lump-free gravy? The most important step is to whisk all the dry ingredients together in the saucepan before adding any liquid. Then, whisk in the cold milk while the pan is still off the heat until the mixture is perfectly smooth. This prevents the flour and cocoa from forming lumps.
- What is chocolate gravy? It’s a classic, old-fashioned Southern breakfast staple. It’s not quite a chocolate sauce and not quite a pudding; it’s a unique, thick, and rich sauce that is traditionally served over hot, flaky biscuits.
- How do I know when it’s thick enough? You must bring the mixture to a gentle boil for the flour to activate its thickening power. It’s ready when it has the consistency of a thin pudding and can coat the back of a spoon. Remember, it will continue to thicken as it cools.
- Can I use a different kind of milk? Whole milk will give you the richest, creamiest result, which is traditional for this recipe. However, you can substitute with 2% milk in a pinch.
What To Serve With Chocolate Gravy
This is a classic Southern breakfast sauce that is almost exclusively served one way:
- Poured generously over hot, freshly baked, split-open buttermilk biscuits.
It can also be enjoyed as a simple dessert sauce over pound cake, angel food cake, or vanilla ice cream.
How To Store Chocolate Gravy
- Refrigerate: Store leftovers in an airtight container or a sealed jar in the refrigerator for up to 5 days. A skin may form on the top as it cools.
- Reheat: Reheat the gravy gently in a saucepan over low heat, whisking constantly. You will likely need to add a splash of milk to thin it back out to its original consistency.
Chocolate Gravy Nutrition Facts
- Serving: 1 serving
- Calories: 91kcal
- Carbohydrates: 16g
- Protein: 1g
- Fat: 3g
- Sugar: 14g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No. While similar in flavor, traditional chocolate gravy is thickened with a flour-based roux (similar to a savory gravy), giving it a thicker, more opaque, and less intensely sweet profile than a simple chocolate syrup.
Lumpy gravy is almost always because the dry ingredients were not whisked together properly, or the milk was added too quickly or while the pan was already hot. For a foolproof method, always start with a cold pan.
Yes. You can make a dairy-free version by substituting the whole milk with a creamy, unsweetened plant-based milk (like oat or cashew milk) and using a dairy-free butter substitute or coconut oil instead of the butter.
Try More Recipes:
- Paula Deen Chocolate Gooey Butter Cake Recipe
- Paula Deen Chocolate Pie Recipe
- Paula Deen Chocolate Cake Recipe
Paula Deen Chocolate Gravy Recipe
Description
A classic, old-fashioned Southern breakfast treat, this rich and creamy chocolate sauce is the perfect comforting topping for hot biscuits.
Ingredients
Instructions
- In a medium saucepan (off the heat), whisk together the cocoa powder, flour, sugar, and salt.
- Gradually pour in the milk, whisking constantly until the mixture is completely smooth.
- Place the pan over medium heat and cook, stirring constantly, for 5 to 7 minutes until the gravy boils and thickens.
- Remove from the heat and stir in the butter and vanilla until the butter has melted.
- Serve warm over hot biscuits.
Notes
- The most important tip for a smooth gravy is to whisk the dry ingredients together in the cold pan before you slowly whisk in the milk.
- You must stir the gravy constantly as it heats to prevent it from scorching on the bottom and to ensure it thickens evenly.
- For the richest, most traditional flavor and texture, using whole milk is highly recommended.
- The gravy will continue to thicken as it cools, so don’t be tempted to overcook it on the stove.
