Comments on: Chocolate Gravy

By: Robert

Robert — Fri, 20 Jan 2012 04:01:46 +0000

Dear Christy. I grew up eatting chocolate gravy, both my mama and my grandma made it for us, both done it a little different so I went with the way my grandma made it because her’s was a little sweeter. She also so would make it to pour on a box cake she would for sunday dinner we would have at her house. My kids Love it when I make for them.

By: Ashley @ Wishes & Dishes

Ashley @ Wishes & Dishes — Wed, 21 Dec 2011 17:07:04 +0000

Mmm chocolate and gravy…two of my favorite foods. Ha ha!

By: Felica Smith

Felica Smith — Wed, 21 Dec 2011 14:47:52 +0000

Donna, yours is similar to the one I learned about 12 years ago. (Even though I have an AL mom, an NC dad,and grew up in Texas, I had never heard of this before a friend showed it to me.) The only difference was instead of the cocoa and sugar, he said his mama used chocolate drink mix. (it dissolves quicker). It does make me happy to know that I can use staples from my kitchen, though. I always wondered if they would work. Oh, and I make the roux by starting with melting the butter, cooking the flour, then milk, then drink mix. Either way, this is some good stuff, folks!

By: Tricia

Tricia — Wed, 14 Dec 2011 20:28:20 +0000

My mother used to make chocolate syrup and I would pour it over my gravy and biscuits. We are from southeastern Kentucky.

By: Shreela

Shreela — Tue, 22 Nov 2011 13:25:15 +0000

My grandparents lived in Greenhill, near Florence. Like Tissie’s family, we called it chocolate ‘n biscuits too. We sopped, no spoon LOL

I never learned this from her, as she never measured. I was able to replicate hers after a few trial and error sessions, but her (and now mine) ratio of cocoa to milk is quite a bit different than yours (ours is darker, with minimal milk). I’ve further tweaked it by adding 1/2 tsp instant coffee, per hubby’s mother’s chocolate pie secret. Oh and about 1/8 tsp of salt of course, so it won’t “taste empty”, haha my Yankee mother taught me that, and to always add a pinch of sugar to savories so they won’t taste empty either ROFL

By: Christy Jordan

Christy Jordan — Fri, 18 Nov 2011 10:59:30 +0000

I’ve been called worse things than “backward”, but my mamas recipe for “gravy” sure is good! Glad you have a good one too!;)

By: Donna Johnson

Donna Johnson — Fri, 18 Nov 2011 05:31:44 +0000

I have grown up in South Central Oklahoma and I have eaten Chocolate “Gravy” all my life and I still make it for my family and grand children and they all love it. The reason I put “Gravy” in marks is that your recipe seems to be a thin pudding and made completely backward to mine. As in white pan gravy I start with a “Roux” made with flour, sugar, salt and cocoa powder mixed together in a bowl and poured into a stick of butter melted in a cast iron skillet. This mixture is cooked together for several minutes to cook the rawness out of the flour then the milk is whisked into it and stirred until the mixture is bubbling and tickened. Also I don’t use quite as much sugar. The salt really brings out the chocolate flavor and it isn’t flat tasting. A lot of folks say they never tasted chocolate gravy, but the ones who grew up on it love it no matter how old they are.

By: Ladina

Ladina — Mon, 24 Oct 2011 15:12:38 +0000

we grew up eating chocolate gravy and i made it for my kids when they were growing up.mine calls for a little more flour and i add a little vanilla at the end. if you are lucky enough to have any left over( which was rare in my house lol) put it in the fridge and later you can eat it like pudding. you can add an egg to it at the end( mix an egg in a bowl and add gravy a little at a time so as not to coo the egg ,then add to gravy) and it makes a wonderful chocolate pie

By: LisaG

LisaG — Tue, 06 Sep 2011 18:30:43 +0000

I’m a Southern gal that had never heard of chocolate gravy until I married my husband (an Alabama fella.) He was telling me about his mother fixing this for breakfast and I I found a recipe in one of my old church cookbooks and made it for him. He was happier than a pig in slop. He was diagnosed with diabetes and I haven’t made it since – now I’ll be able to try your recipe with Splenda and he won’t have to miss out on it anymore.

By: Emily

Emily — Sun, 28 Aug 2011 00:42:54 +0000

Thank you for a recipe that is just like my grandmother made on Christmas mornings when I was young and she was still cooking. This is more than a recipe, it’s a memory. I’m making it for breakfast in the morning.

As always, love your recipes.