“The main point of chocolate gravy is that it was made from humble ingredients—namely milk, butter, sugar, and cocoa—that even the most modest home cooks in the Mountain South could obtain,” says Sheri Castle. “It occupies the middle ground between hot fudge and chocolate pudding, delivering an intense and sincere chocolate experience. A popular nickname for chocolate gravy is chocolate sop. Sop ’em if you got ’em.”
- Sift cocoa, sugar, flour, and salt into large skillet, preferably cast-iron. Add milk in slow, steady stream, whisking until smooth.
- Cook over medium heat, stirring continuously with heatproof spatula or wooden spoon, until gravy thickens to consistency of thin pudding, about 8 minutes. The gravy will thicken around edges first, so keep stirring up from bottom and sides.
- Remove skillet from heat and drop in butter. Stir until melted and smooth.
- Serve warm gravy with biscuits.
The gravy thickens as it sits and cools. Thin it with a little more milk, if needed, when rewarmed.