How to Make Chocolate Gravy Like a Southerner
If this is the first you’re hearing about chocolate gravy, prepare to be amazed. It’s a smooth, rich sauce loved by many as a super simple breakfast treat. This sauce isn’t typical savory gravy. I do, however, recommend serving it smothered on top of fresh biscuits.
Ready to learn how to make chocolate gravy? This step-by-step recipe guide will walk you through tips and tricks for whisking together the best Southern-style chocolate gravy!
What Is Chocolate Gravy?
Chocolate gravy is a cross between warm chocolate pudding and chocolate sauce. You can make it as thin or thick as you please. The recipe made its way to the Appalachians and the Ozarks thanks to influences from Spanish colonists. It’s a comfort food classic that is now seen on diner menus throughout the South.
Browse these other surprising regional foods you’ve never heard of.
How to Make Chocolate Gravy
This old-fashioned Southern comfort food comes together with a handful of basic pantry staples.
Ingredients
1 cup granulated sugar
1/4 cup cocoa powder
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups whole milk
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
Warm biscuits
Editor’s Tip: If you’re dairy-free or plant-based, replace whole milk with plain unsweetened non-dairy milk.
Directions
Step 1: Whisk dry ingredients together
Sugar, cocoa powder and flour are the main components of this tasty sauce, and they need to be thoroughly mixed before anything else can happen.
In a medium-sized saucepan, whisk together sugar, cocoa powder, flour and salt.
Step 2: Add the milk
Pour in the milk and whisk until the lumps are gone. Just like with a savory gravy, nobody likes lumps!
Step 3: Let simmer and thicken
Because milk is involved, you can’t fire up the burner and walk away—it’s easy (and messy) for milk mixtures to boil over. Set the burner to medium heat and stir constantly for seven to ten minutes, or until the sauce has thickened into a gravy-like consistency.
If you like yours thinner, that’s fine. Just stop a little sooner.
Step 4: Finish the gravy
Butter gives the gravy extra richness and vanilla helps balance out that strong chocolate flavor. The butter also gives the gravy a luscious silky smooth texture.
After removing the pot from the heat, stir butter and vanilla into the mixture until the butter is completely melted and incorporated.
Step 5: Pour the chocolate gravy over biscuits
Pour the finished gravy over hot biscuits or pound cake (or both—chocolate for breakfast and dessert). It also works on pancakes, ice cream or a bowl of fresh fruit.
Short on time? Here are our Test Kitchen’s favorite store-bought canned biscuits.
Tips for Making Southern Chocolate Gravy
Can I make chocolate gravy ahead of time?
Yes! Simply follow the recipe and store covered in the refrigerator until ready to serve. If reheating the entire batch, warm over low heat in a saucepan.
How do I store chocolate gravy?
Store leftover chocolate gravy in an airtight container. Store in the fridge for up to three days. Warm desired portion in the microwave for about 30 to 45 seconds, or until heated through.
What do I serve with chocolate gravy?
Chocolate gravy served with biscuits is the Southern way; however, you can enjoy this sweet sauce with ice cream, pancakes, waffles or just about anything else you can dream up.
Southern Breakfasts That'll Fill You Up
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Biscuits and Sausage Gravy
This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas
Spring Onion Pimiento Cheese Grits
Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
Savory Mustard Chicken and Stuffing Waffles
Adding mustard to the chicken coating adds a tang that's amazing with the savory waffles and sweet maple syrup. —John Ginn, Carlisle, Pennsylvania
Southern Hash Browns and Ham Sheet-Pan Bake
There's nothing more perfect on a busy weeknight than breakfast for dinner, especially when a sheet pan is used to make it. In my recipe, hash browns and ham are tossed with a special sauce that's sweet, tangy and irresistible. Add in a few eggs and some freshly chopped scallions, and dinner—or breakfast—is served. —Colleen Delawder, Herndon, Virginia
True Belgian Waffles
It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. —Rose Delemeester, St. Charles, Michigan
Southern Brunch Pastry Puff
My family just about jumps out of bed when the smell of eggs, sausage and buttery pastry hits their noses. This recipe is morning magic. —Misty M. Leddick, Chester, South Carolina
Coastal Carolina Muffin-Tin Frittatas
Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South Carolina
Roasted Vegetable and Chevre Quiche
Roasting the veggies in this rich yet bright quiche intensifies their flavors. And the addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia
Sweet Potato Dumplings with Caramel Sauce
When family stays over after a holiday dinner, we make sweet potato dumplings, bacon and eggs for breakfast. Later, we even serve dumplings for dessert. —Mary Leverette, Columbia, South Carolina
Easy Cheesy Loaded Grits
A tasty bowl of grits inspired me to develop my own recipe with sausage, green chiles and cheeses. It just might be better than the original. —Joan Hallford, North Richland Hills, Texas
Brown Sugar Oatmeal Pancakes
My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. —Sharon W. Bickett, Chester, South Carolina
Corn Fritter Waffles with Spicy Maple Syrup
My family used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of childhood. —Jennifer Beckman, Falls Church, Virginia
Bacon, Egg & Avocado Sandwiches
My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
Blueberry Streusel Coffee Cake
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas
Brunch Puff with Sausage Gravy
When company stays overnight, I make this puff with sausage gravy as a hearty breakfast treat. It’s meaty, cheesy and delightful with a fresh fruit salad. —Danielle Cochran, Grayling, Michigan
Apple-Stuffed French Toast Bake
This is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky
Eggs Florentine Casserole
For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. —Karen Weekley, Washington, West Virginia
Southwest Sausage Bake
This layered tortilla dish is not only delicious, but it's a real timesaver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit. —Barbara Waddel, Lincoln, Nebraska
Mushroom Sausage Strata
This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! —Julie Sterchi, Jackson, Missouri
Ham & Cheese Grits Casserole
My book club ladies often ask me to bring “those grits.” I'd tell you how to store them, but I never have any left! — Debi Mitchell, Flower Mound, Texas
Tex-Mex Quiche
I discovered this quiche recipe many years ago, and it's still one of my favorites today. It's quick and easy, yet very tasty. It's also a good dish to take to potlucks or serve as an appetizer. You might like it for a brunch or light supper, too. —Hazel Turner, Houston, Texas
Vanilla French Toast
We discovered this easy French toast recipe in Mexico. We couldn't figure out what made the French toast so delicious until we learned the secret was vanilla. Since then, we've added a touch of vanilla to our waffle and pancake recipes, and it makes all the difference. —Joe and Bobbi Schott, Castroville, Texas
Feta Asparagus Frittata
Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas
Sausage & Crescent Roll Casserole
I made this tasty breakfast casserole with crescent rolls for a baby shower. It saved me; preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas
Baked Two-Cheese & Bacon Grits
In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama
Jam 'n' Cream French Toast
My grandmother used to make this for me when I was a child. You can use other flavors of jam, too. —B. MacKinnon, Kodak, Tennessee
Banana Blueberry Oatmeal Bake
When my brother, sister and I were young, Mom would bake this cinnamon-scented oatmeal before driving us to school. Whenever I make it, I have lots of happy memories. —Vincent Taylor, Houston, Texas
Broccoli-Mushroom Bubble Bake
I got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia
Reuben Brunch Bake
I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas
What's in the Fridge Frittata
Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia
Pumpkin-Pecan Baked Oatmeal
Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. —Alex Muehl, Austin, Texas
Chocolate French Toast
Try this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert! —Pat Habiger Spearville, Kansas
Ham, Egg & Cheese Casserole
Turn a classic French grilled sandwich, the croque-madame, into a saucy breakfast casserole no one will be able to resist. —Melissa Millwood, Lyman, South Carolina
Italian Sausage Casserole
At the start of each week, my family is already looking forward to our traditional weekend breakfasts, when I serve warm and wonderful dishes such as this. The make-ahead convenience lets me relax with the family as the savory aroma fills the house. —Nancy Robinson, Kansas City, Kansas
Southwestern Hash with Eggs
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
Berry Granola Pancakes
My son and I like to make this breakfast favorite together. You can leave the berries out of the mix and sprinkle them on top, or sub in chocolate chips or nuts instead. —Elizabeth Stewart, Crab Orchard, West Virginia
Sausage & Sweet Potato Hash
Meat and potatoes make up traditional hash. Our version uses sausage, sweet potatoes and sometimes, a little salsa. Sometimes we have it for dinner, too. —Christy Scott Campbell, Blooming Grove, Texas
Apple, Cheddar & Bacon Bread Pudding
I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! —Melissa Millwood, Lyman, South Carolina
Zucchini Quiche
I make this recipe for almost any occasion—it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! —Dorothy Collins, Winnsboro, Texas
Cheese Grits & Sausage Breakfast Casserole
I can't resist this breakfast casserole. It brings all of my favorites into one dish: creamy grits, tangy cheese, rich eggs and flavorful sausage. It's the perfect alternative to traditional breakfast casseroles. —Mandy Rivers, Lexington, South Carolina
Mascarpone-Stuffed French Toast with Berry Topping
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.—Pamela Shank, Parkersburg, Virginia
Hearty Slow-Cooker Breakfast Hash
This sweet and savory hash certainly won't leave you hungry—the sausage, veggies and eggs will fill you up. The hint of maple syrup makes it all feel extra cozy. —Colleen Delawder, Herndon, Virginia
Bananas Foster French Toast
Bananas Foster is one of those treats you get when you dine out. I combined the flavors to make a yummy dish that’s like bread pudding. —Angela Hacker, Hendersonville, Tennessee
Savory Sausage French Toast
I first made French toast with sausage to use up leftovers. Now I make it because it’s a heavenly way to start the day.—Suzanne Earl, Spring, TX
Hearty Sausage & Sweet Potatoes
Sweet potatoes with sausage and sage make a happy dish. I get a lot of recipe requests when I serve this hearty hash with apples and carrots. —Courtney Stultz, Weir, Kansas
S'mores Stuffed French Toast
I had a craving for something sweet one morning, but all I had around the house was a handful of ingredients. I had to get creative, and this was the delicious outcome. Now I make it all the time. —Diana Palmer, Mammoth Cave, Kentucky
Overnight Blueberry French Toast
Blueberry french toast is a year-round treat. Show off your crop of fresh berries in the summer or use frozen berries to warm up on a chilly morning. —Cristy King, Scott Depot, West Virginia
Apple Pancakes with Cider Syrup
Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. —April Harmon, Greeneville, Tennessee
All-in-One Slow-Cooker Breakfast
Let your slow cooker do the work and don't worry about adding sides because this dish already has everything—hash browns, sausage, cheese and eggs. Just sip your coffee, cut up some fresh fruit, and breakfast (or brunch) is served. —Debbie Glasscock, Conway, Arkansas
Sausage and Eggs over Cheddar-Parmesan Grits
These creamy grits topped with Italian sausage, peppers, onions and a fried egg are total comfort food and perfect for brunch or dinner. They are easy to put together and will satisfy a hungry crew. —Debbie Glasscock, Conway, Arkansas
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