There was really no reason for the delay other than the simple fact that I was busy reading something, which somehow made updating this post, little boring. I feel so bad about it. Well here’s the final dish for the BM#48, final week and last in the series of Sauces.
I had to make this Sauce after reading about it. How can I not showcase a chocolate dish, right? While I may already have different variations of a chocolate sauce, I didn’t want to check as I may not have called it as such nor did I have the strength to check my index.
So I went ahead and cooked up this Chocolate Gravy. As I had said I wanted to cook the other dish that this is supposed to be served. I didn’t have the energy to bake a biscuit and took the easy way to serve this on ice creams. Needless to say that this sauce attracted more attention than the chicken dish that was made that day. Kids were literally hovering around this and making this sauce hardly takes time and disappears as quickly as it was made.
According to Wiki, it says chocolate gravy is made with fat, flour, cocoa powder. I believe this is served as a Sunday Morning dish with freshly baked biscuits in the Southern United States. In a traditional gravy, a roux is made with fat and flour before the milk is added; in chocolate gravy all the dry ingredients are mixed first, milk slowly incorporated, then stirred continuously until cooked. Once this is cooked, additional ingredients like butter vanilla are added, some even add crumbled bacon to it. I adapted mine to this as it was the simplest one I could find.
Sugar – 1 cup
Cocoa powder – 3 & 1/2
Flour – 3 tbsp
Milk – 1 & 1/2 cup
Butter – 1 tbsp
Baking Soda – 1/2 tsp
Hot buttered biscuits or ice cream, for serving
How to make the Chocolate Gravy
Mix the sugar, cocoa powder and flour together until there are no lumps.
Add the milk and stir to combine. Melt the butter in large saute pan.
Add the flour mixture and cook on medium heat, stirring continually until it thickens. Serve over hot buttered biscuits or even ice cream.