Having Biscuits? Don't Forget the Chocolate Gravy!
In some parts of the country, folks would never dream of having breakfast biscuits without chocolate gravy to dip them in.
At first glance "chocolate" and "gravy" might seem like two words that should never even be used in the same sentence, much less together; but chocolate gravy is surprisingly good. And no, that's not a euphemism: we're talking about gravy actually made with chocolate here.
In the spirit of chocolate caviar, chocolate haggis, chocolate sauerkraut cake, and so many other fevered coco-creations, let's focus in on the gravy. If Paula Dean's willing to try it (and she is), then us choco extremos shouldn't be far behind!
Holy Moly, It's Not Mole!
Now, if you're from the Southwest you've probably heard of mole sauce, which is a widely-used spicy Mexican sauce that contains not just chocolate, but also hot peppers, garlic, onion, and many other ingredients, depending upon the recipe (and don't worry, we'll publish one someday).
The choco-gravy we're celebrating here is not mole, okay? This is something a bit more basic -- not a sauce at all, but genuine gravy. And we're going to tell you exactly how to make some, using a recipe handed down through dozens of generations of Internet users.
1 1/2 cups of sugar
1/2 cup of flour
1/2 cup of cocoa powder
2 tablespoons of butter
1/2 teaspoon of salt
1 teaspoon of cinnamon
4 cups of milk
2 teaspoons of vanilla extract
crumbled bacon, to taste (optional)
In a medium to large pot, mix together everything except the butter, milk, and vanilla. You may need to use a whisk to get everything mixed thoroughly.
Next, heat the mixture on medium and gradually add the milk, stirring and heating until the mixture thickens. Then add the butter and vanilla extract, and keep stirring until the butter's completely melted.
What you'll end up with will look something like thin chocolate pudding... and it'll taste a lot like it, too.
How to Eat Your Gravy Properly
In true country style, you should serve your new gravy over homemade biscuits while it's still hot, ideally with a blob of butter on top. And maybe some chopped pecans or walnuts, if you prefer. There's nothing tastier for breakfast than artery-hardening biscuits and gravy, and the chocolate just makes it better.
We've also heard some folks swear on choco-gravy over toast. It would certainly make an exquisite addition to French toast, so why not go for it?
About that recipe up there: some people prefer water to milk. In fact, there's a bit of a schism among cooks as to which is better. Furthermore, the bacon may be an acquired taste (though bacon and chocolate do combine to make a taste sensation).
Either way, you can't go wrong with chocolate gravy!