Chocolate Gravy Recipe | A 1930s Southern Breakfast Favorite

Up close image of a biscuit covered with chocolate gravy.

4.35 from 38 votes

Chocolate Gravy Recipe | A 1930s Southern Breakfast Favorite

This easy chocolate gravy recipe is a classic Southern favorite made with pantry staples in just 10 minutes. Rich, smooth, and perfect poured over warm biscuits, pancakes, waffles, or toast, it’s the ultimate cozy homemade breakfast treat your family will request again and again.

Prep Time5

Cook Time8

Total Time13

Course: Breakfast, Condiment, Dessert

Cuisine: American

Keyword: Chocolate Gravy, Chocolate Gravy Recipe, Thick Chocolate Sauce

Servings:

Calories: 130kcal

Author: Melissa Norris

Cost: Varies

Equipment

Saucepan
Whisk
Measuring Cups and Spoons

Ingredients

¼ cup butter
1 Tablespoon flour
½ cup sugar
½ teaspoon salt
½ cup cocoa powder
¾ cup boiling water
1 cup milk
½ teaspoon vanilla extract

Instructions

Melt the butter in a saucepan over medium heat.
Whisk in the flour and continue whisking until it browns just a little.
Add sugar and salt. Stir it quickly so it doesn't burn or scorch.
Add cocoa powder and stir.
Add the boiling water and whisk continually until smooth.
Add the milk and whisk again.
Let the sauce get hot, but don't let it boil (unlike pudding). Keep whisking until it just starts to thicken. When you feel it getting thicker, or see just a few bubbles, remove it from the heat.
Add the vanilla and stir to combine.
Let it cool just a bit (sauce will continue to thicken as it cools).
Pour the chocolate gravy over the top of the biscuit, pancakes, waffles, or eat by the spoonful. Enjoy!

Notes

Recipe Tips:

Whisk dry ingredients first to prevent cocoa lumps.
Add milk gradually for the smoothest consistency.
Keep the heat at medium to avoid scorching.
If gravy thickens too much, whisk in a splash of milk.
Serve immediately for the best texture and flavor.

Serving Suggestions:

This chocolate gravy recipe is traditionally spooned over split sour cream biscuits, but don’t stop there. Enjoy it with:

Old-fashioned buttermilk biscuits
Pancakes (Keep my homemade pancake mix recipe on hand, or try these easy sourdough discard pancakes or naturally gluten-free buckwheat pancakes.
Waffles
Toast (My soft sourdough sandwich bread makes great toast for chocolate gravy.)
Crepes
Vanilla ice cream for dessert

Storage Instructions:

If you happen to have any leftovers, let the chocolate gravy cool completely before transferring it to an airtight container. Store it in the refrigerator for up to four days. When you’re ready to enjoy it again, gently warm it on the stovetop or in the microwave, stirring often as it heats.

If it seems a bit too thick after chilling, simply whisk in a splash of milk until it’s smooth and pourable again. I don’t recommend freezing this recipe, as the texture can become grainy once thawed.

Nutrition