Even though I grew up in the South, I’d never heard of chocolate gravy until a couple of years ago when a guy at our church asked me if I’d ever tried any.
And I’m not positive, but I believe my response was something along the lines of “WHATCHOCOHUH?”
My friend explained that his grandmother had made chocolate gravy for years; it was their family’s favorite biscuit topping. And all I could think was that if I lived in a world where it was possible for gravy to be made with chocolate, then some sort of cheesecake syrup should be our nation’s next collective culinary goal.
Why, you ask?
Because, my friends, I believe in this country, this land of opportunity, this place where we like to take two unhealthy foods and mix them together until we’ve created a new food that is tastier and, lo, even more unhealthy.
God Bless America.
Anyway, I’d never actually tried chocolate gravy until a sweet friend made some for breakfast on New Year’s Day, and honestly, I cannot think of a finer way to start 2009. It was beyond delicious and just the teensiest bit life-changing. Plus, it opens up a whole new breakfast avenue – Dessert Biscuit Avenue, to be more precise – and I cannot wait to make it and serve it alongside All The Bacon we plan to eat in 2009.
I feel like I should wave an American flag or something.
1 cup sugar
2 tablespoons Hershey’s cocoa (you can use 1 Tbs. regular and 1 Tbs. dark if you like)
2 tablespoons self-rising flour
3/4 cup hot water
3/4 cup milk
Optional:
2 tablespoons butter
1/2 teaspoon vanilla
In a skillet, mix flour and cocoa and sugar. Turn heat to medium.
Slowly add the hot water, a little at a time. Keep stirring this paste until the sugar dissolves.
Slowly add in the milk. When completely mixed, turn up the heat to medium high.
Stir constantly until desire thickness is reached. Add butter and vanilla; keep warm on low until the biscuits are done.
(For gravy that is less like syrup and more like pudding, add 3 tablespoons flour and use only milk.)
COME ON, NOW.
And this recipe is in the Siesta Fiesta Cookbook – so if you have one of those, you’re good to go.
Now if you’ll excuse me, I’m off to make some soft tacos for supper.
Perhaps I will batter and deep fry them as an homage to my Southern cooking heritage.
Amen.
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