Southern Style Chocolate Gravy Recipe

Sugar: Provides the sweetness that balances the cocoa's bitterness.

Cocoa powder: Adds the rich chocolate flavor essential for the gravy.

Gluten-free all-purpose flour: Thickens the gravy while keeping it gluten-free.

Milk: Creates the creamy base for the gravy.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Butter: Adds a smooth, rich texture to the gravy.

When whisking the sugar, cocoa powder, and gluten-free flour together, make sure to sift the dry ingredients first. This helps to eliminate any lumps and ensures a smoother chocolate gravy. Additionally, when gradually adding the milk, do so in small increments while continuously whisking to prevent any clumping. This technique will result in a velvety and consistent texture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative for those avoiding caffeine.

• gluten-free all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, though it may slightly change the texture.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in recipes and has a mild flavor.

• vanilla extract - Substitute with maple extract: Maple extract provides a unique flavor twist while still complementing the chocolate.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor and works well in cooking and baking.

• Allow the chocolate gravy to cool completely before storing. This prevents condensation, which can make the gravy watery.

• Transfer the cooled chocolate gravy into an airtight container. This helps maintain its rich flavor and creamy texture.

• Store the container in the refrigerator. The chocolate gravy will keep well for up to 5 days.

• When ready to use, reheat the chocolate gravy in a saucepan over low heat. Stir constantly to prevent it from sticking or burning.

• If the chocolate gravy thickens too much after refrigeration, add a splash of milk while reheating to achieve the desired consistency.

• For longer storage, you can freeze the chocolate gravy. Pour the cooled gravy into a freezer-safe container, leaving some space at the top for expansion.

• Label the container with the date and contents. This helps you keep track of how long it has been stored.

• Freeze the chocolate gravy for up to 3 months. This ensures it retains its flavor and texture.

• To thaw, transfer the frozen chocolate gravy to the refrigerator and let it thaw overnight. This gradual thawing helps maintain its creamy consistency.

• Reheat the thawed chocolate gravy in a saucepan over low heat, stirring constantly. Add a bit of milk if needed to reach the desired consistency.

• Enjoy your chocolate gravy over warm biscuits or pancakes, just like it was freshly made!

• For the stovetop method, pour the chocolate gravy into a saucepan and heat over low to medium heat. Stir constantly to prevent sticking and ensure even heating. Add a splash of milk if the gravy is too thick.
• For the microwave method, transfer the chocolate gravy to a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring in between, until warmed through. Add a bit of milk if needed to achieve the desired consistency.
• For the double boiler method, place the chocolate gravy in a heatproof bowl set over a pot of simmering water. Stir frequently until the gravy is heated evenly. This method helps prevent scorching and maintains a smooth texture.
• For the oven method, preheat your oven to 300°F (150°C). Place the chocolate gravy in an oven-safe dish, cover with aluminum foil, and heat for about 15-20 minutes. Stir halfway through to ensure even heating. Add a bit of milk if the gravy appears too thick.

• Saucepan: Use this to cook and thicken the chocolate gravy mixture over medium heat.

• Whisk: Essential for blending the sugar, cocoa powder, and gluten-free flour together smoothly and for gradually incorporating the milk.

• Measuring cups: Necessary for accurately measuring the sugar, milk, and gluten-free flour.

• Measuring spoons: Use these to measure out the cocoa powder, vanilla extract, and butter precisely.

• Stirring spoon: Handy for stirring the mixture constantly while it cooks to prevent it from sticking to the bottom of the saucepan.

• Heat-resistant spatula: Useful for scraping down the sides of the saucepan to ensure all ingredients are well incorporated.

• Serving spoon: Ideal for ladling the warm chocolate gravy over biscuits or pancakes.

Pre-mix dry ingredients: Combine sugar, cocoa powder, and gluten-free flour in advance and store in an airtight container.

Use a microwave: Heat the milk in the microwave before adding it to the dry ingredients to speed up the cooking process.

Melt butter ahead: Melt the butter before starting the recipe to save time when incorporating it at the end.

Batch cook: Make a larger batch of chocolate gravy and store leftovers in the fridge for quick reheating.

Use a whisk: A whisk helps blend ingredients faster and more smoothly than a spoon.