Has anyone ever heard of chocolate gravy?

Question

My mother & grandmother used to make a chocolate gravy to serve with hot bisquits in the morning. Has anyone ever heard of this? It's made with the canned hot chocolate....It's thick and kind of sweet....but not too sweet. It used to taste pretty good.

Answer 1

Yes!I know what you are talking about. Its very famous in the South.
Here is a recipe for you that I found on the net. I personally didn't really take to them.

Chocolate Gravy:
1/4 cup granulated sugar
(use up to 1/3 cup if you like it sweeter)
3 Tbsp. unsweetened Dutch process cocoa powder
1 Tbsp. plus 1 tsp. all-purpose flour
Pinch salt
1 cup plus 2 Tbsp. milk
1 Tbsp. unsalted butter, cut into quarters

Cinnamon Biscuits:
1 cup all-purpose flour
3 Tbsp. granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt
2 Tbsp. solid vegetable shortening
1/3 cup milk

For Baking Biscuits:
2 tsp. granulated sugar
1/8 tsp. cinnamon
Small amount additional milk


For Chocolate Gravy:
About 1-1/3 cups

Have ready near stovetop a heatproof small pitcher or liquid measure of at least 1-1/2 cup capacity. Tear off a piece of plastic wrap large enough to cover the pitcher, then pierce it in about 12 places with a toothpick or the tip of a sharp knife. Set aside.

Into 1 quart, heavy-bottomed, nonaluminum pot, sift sugar, cocoa powder, flour, and salt. With small whisk, blend well. Add 1/4 cup of the milk (reserve remainder); whisk briskly to form a smooth paste (mixture will be thick). Have butter near stovetop.

In small, heavy-bottomed saucepan over low heat (or use microwave oven), heat remaining milk until very hot. Remove from heat. Gradually whisk into cocoa mixture. Scrape sides and bottom of pot with rubber spatula, then set pot over medium heat.

Cook and stir until gravy comes to a boil, scraping pot bottom and sides occasionally. You will probably see a layer of foam on top — OK. When gravy boils, reduce heat so a low boil is maintained. Boil and stir for 4 minutes; gravy will thicken somewhat. Remove from heat. Immediately add butter. Wait for about 30 seconds, then gently whisk butter into gravy. Without waiting, pour gravy into heatproof pitcher; place perforated plastic wrap directly onto surface of gravy (this prevents a skin from forming on top). Cool briefly, then chill until needed, up to a day or two.


For Biscuits and Assembly:
Adjust rack one-third down from top of oven; preheat oven to 450 degrees F. You'll need a baking sheet, but do not grease or line it.

In work bowl of food processor fitted with steel blade, combine flour, sugar, cinnamon, baking powder, and salt. (So you don't forget, measure out the 2 tsp. granulated sugar and the 1/8 tsp. cinnamon for baking now; blend the two thoroughly in small cup and set aside.) Cover food processor; process at high speed about 15 seconds, until well-blended. Add shortening; cover and process at high speed 15 seconds longer, until shortening is in very fine pieces. Turn into medium bowl. (If you don't have a food processor, sift the dry ingredients into a medium bowl, then cut in the shortening with a pastry blender or two knives until it's in very fine pieces.) All at once, add the 1/3 cup milk and mix just until a dough is formed.

Turn onto a lightly floured board; knead about 30 seconds (don't overdo the kneading, but don't omit it, either). If dough is slightly sticky, keep your hands floured. Pat or roll dough to a scant 1/2 inch thickness. Flour cutter, then cut dough into shapes; transfer each cutout to baking sheet (for biscuits with softer sides, place cutouts about 1 inch apart--if you like crustier sides, allow more space between biscuits). Gather scraps and form into a ball, then flatten to a scant 1/2 inch thickness and continue cutting until dough is used up. Do not handle dough more than necessary.

With a pastry brush or fingertip, lightly brush the top of each biscuit with a small amount of additional milk, then sprinkle with a bit of the cinnamon sugar (try not to get either milk or sugar on the baking sheet, but if only a little gets on, it's OK).

Bake biscuits in preheated oven for 6 to 9 minutes, turning sheet back-to-front about halfway through baking time. Biscuits are done when well-risen and bottoms are a golden brown (the tops of these don't brown much).

While biscuits bake, reheat gravy. Remove from refrigerator and scrape into a 1 quart, heavy-bottomed, nonaluminum pan. Heat over very low heat, stirring very frequently, just until steaming hot. Alternatively, heat in microwaveable container in the microwave at 50 percent (medium) power for short intervals, stirring well after each, until gravy is steaming hot. If you want to serve this dish family-style, you'll need a dinner plate with a flat "well" in the center; otherwise, use dessert or side plates with a flat center "well".

As soon as biscuits are done, remove from oven, then remove to cooling rack. Quickly pour hot gravy into plate "well(s)", dividing it evenly among plates if more than one plate is used. Place hot biscuits on top of gravy (for individual servings, place one or two hot biscuits atop each portion of gravy) and serve. If you served this family-style, given everyone a biscuit or two and some gravy with it.

Answer 2

Its a southern thing. You use sugar, and hershey coco along with salt and some milk....I cant think of what else you put in it. You put it over biscuts like reg gravy. Its very good, they call it gravy because you use the biscuts and because its thick like gravy. But it has not gravy in it.

Answer 3

1/4 cup granulated sugar
(use up to 1/3 cup if you like it sweeter)
3 Tbsp. unsweetened Dutch process cocoa powder
(could probably just use regular Hershey's cocoa powder)
1 Tbsp. plus 1 tsp. all-purpose flour
Pinch salt
1 cup plus 2 Tbsp. milk
1 Tbsp. unsalted butter, cut into quarters

Have ready near stovetop a heatproof small pitcher or liquid measure of at least 1-1/2 cup capacity. Tear off a piece of plastic wrap large enough to cover the pitcher, then pierce it in about 12 places with a toothpick or the tip of a sharp knife. Set aside.

Into 1 quart, heavy-bottomed, nonaluminum pot, sift sugar, cocoa powder, flour, and salt. With small whisk, blend well. Add 1/4 cup of the milk (reserve remainder); whisk briskly to form a smooth paste (mixture will be thick). Have butter near stovetop.

In small, heavy-bottomed saucepan over low heat (or use microwave oven), heat remaining milk until very hot. Remove from heat. Gradually whisk into cocoa mixture. Scrape sides and bottom of pot with rubber spatula, then set pot over medium heat.

Cook and stir until gravy comes to a boil, scraping pot bottom and sides occasionally. You will probably see a layer of foam on top — OK. When gravy boils, reduce heat so a low boil is maintained. Boil and stir for 4 minutes; gravy will thicken somewhat. Remove from heat. Immediately add butter. Wait for about 30 seconds, then gently whisk butter into gravy. Without waiting, pour gravy into heatproof pitcher; place perforated plastic wrap directly onto surface of gravy (this prevents a skin from forming on top). Cool briefly, then chill until needed, up to a day or two.

Answer 4

Yes, I have a recipe that is wonderful that my grandmother gave me. It is made with cocoa and sugar and flour I think.

Answer 5

I never had until I went to Tennessee and I really didnt like it, but everyone else loved it!

Answer 6

http://www.gagirl.com/recipes/chocgravy.html

trying to find an easy recipe for came across this read and choose which you require. click on each name for the recipe and goodluck
http://www.cooks.com/rec/search/0,1-0,chocolate_gravy,FF.html

Answer 7

r u talkin about chocolate sauce?

Answer 8

yes! my roommate's grandma makes it! and then she made it for me and her bf. it was pretty good. just sooooooo rich

Answer 9

nope