Creamy Sweet Southern Chocolate Biscuit Gravy
Warm, velvety, and unapologetically chocolatey, this Southern-inspired dish transforms plain biscuits into a delightful brunch or dessert.
Ingredients
For the chocolate gravy
- 2 cups unsweetened cocoa powder Dutch-processed or natural; Dutch gives a rounder, less acidic taste
- 2 cups heavy cream Use half-and-half or whole milk for a lighter gravy
- 1/2 cup granulated sugar Adjust to taste; brown sugar or maple syrup can add depth
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
- Hot biscuits, for serving
Instructions
Preparation
- Heat a medium saucepan over medium heat. Add the butter and melt, swirling to coat the pan.
- Add the cocoa powder and sugar to the melted butter. Stir with a whisk or spoon until the dry ingredients are evenly moistened and form a paste.
- Gradually pour in the heavy cream while whisking continuously, starting slowly to avoid clumps.
- Increase heat until the mixture reaches a gentle simmer. Reduce heat to medium-low and simmer, stirring frequently, for 5–7 minutes until thickened.
- Remove from heat, stir in vanilla and salt, and adjust sweetness or salt if needed.
- Ladle the warm chocolate gravy over freshly baked, split-hot biscuits and serve immediately.
Notes
For a thicker gravy, simmer a few more minutes, or whisk in a splash of cream or milk if too thick. Store in an airtight container in the fridge for up to 3-4 days.