Mamaw Summet's Chocolate Gravy

2 servings Prep: 5 m Cook: 10 m Total: 15 m Beginner
5.0/5 (1)
This is so good that it’ll make a hound break a log chain to get to it. One day at work I asked if anyone had any unusual recipes. A young lady, Jordan Raymer, asked if I had ever had Chocolate Gravy and Biscuits. That one got my attention. This sweet, cocoa-rich gravy is a Southern breakfast tradition—served hot over fresh, fluffy biscuits.

Ingredients

2 servings servings
  • 1 cup sugar
  • 1 tbsp flour, heaping
  • 1/2 cup milk
  • 1/2 stick margarine or butter (about 4 tbsp or 55-60 g)
  • dash salt
  • 1 tbsp cocoa

Step-by-Step Instructions

  1. Mix dry ingredients (sugar, flour, salt, and cocoa) well in a bowl.
  2. Melt butter in heavy skillet over medium heat.
  3. Add milk to skillet and stir to combine with the melted butter.
  4. Add dry ingredients to skillet. Stir well and let come to a boil.
  5. Cook, stirring frequently, until gravy comes to a thickened but runny consistency, about 5-8 minutes. It should coat the back of a spoon but still be pourable.
  6. Divide into two bowls to serve so biscuits can be dunked into the gravy.

Common Problems and Solutions

Q: Why is my chocolate gravy too thin?

A: Keep cooking it a bit longer, stirring constantly. The flour needs time to thicken the mixture. It should coat the back of a spoon but remain pourable—not as thick as traditional brown gravy.

Q: Can I make this ahead?

A: Chocolate gravy is best served immediately while hot. It will thicken considerably as it cools. If you need to reheat it, add a splash of milk and warm gently over low heat, stirring constantly.

Q: Why does my chocolate gravy taste grainy?

A: Make sure to mix the dry ingredients thoroughly before adding them to the liquid, and stir constantly while cooking. Any unmixed flour or sugar will create a grainy texture.

Tips and Techniques

Use a heavy-bottomed skillet to prevent scorching, and keep the heat at medium. Stir constantly once the dry ingredients are added to ensure smooth, lump-free gravy. The consistency should be like a thick chocolate sauce—pourable but not watery.

Ingredient Substitutions

  • butter or margarine: all butter
  • regular milk: whole milk or even half-and-half
  • cocoa powder: 2 tbsp melted chocolate chips

Equipment Needed

  • heavy-bottomed skillet
  • whisk or wooden spoon
  • mixing bowl

Historical Context

Chocolate gravy is a Southern Appalachian tradition that became popular in parts of the rural South as an inexpensive, special breakfast treat. Made from pantry staples, it turned simple biscuits into something extraordinary for families who couldn’t afford fancy breakfast foods.