Chocolate Gravy for Biscuits
By America's Test KitchenPublished on April 20, 2012
Time
15 minutes
Yield
Makes about 4 cups
Ingredients
1 cup (7 ounces/198 grams) sugar ½ cup (2 ½ ounces/71 grams) all-purpose flour 6 tablespoons (1 ⅛ ounces/32 grams) Dutch-processed cocoa ¼ teaspoon salt 4 cups whole milk 1 teaspoon vanilla extract
Instructions
- Whisk sugar, flour, cocoa, and salt together in large saucepan. Slowly whisk in milk until smooth. Bring to simmer over medium heat, stirring constantly, and simmer until thickened, 2 to 3 minutes. Remove from heat and whisk in vanilla. Serve over biscuits.
Time
15 minutesYield
Makes about 4 cupsIngredients
1 cup (7 ounces/198 grams) sugar
½ cup (2 ½ ounces/71 grams) all-purpose flour
6 tablespoons (1 ⅛ ounces/32 grams) Dutch-processed cocoa
¼ teaspoon salt
4 cups whole milk
1 teaspoon vanilla extract
Ingredients
1 cup (7 ounces/198 grams) sugar
½ cup (2 ½ ounces/71 grams) all-purpose flour
6 tablespoons (1 ⅛ ounces/32 grams) Dutch-processed cocoa
¼ teaspoon salt
4 cups whole milk
1 teaspoon vanilla extract
Ingredients
1 cup (7 ounces/198 grams) sugar
½ cup (2 ½ ounces/71 grams) all-purpose flour
6 tablespoons (1 ⅛ ounces/32 grams) Dutch-processed cocoa
¼ teaspoon salt
4 cups whole milk
1 teaspoon vanilla extract
Why This Recipe Works
Chocolate gravy should be thick, rich, and sweet enough to complement a fluffy, tangy biscuit. The combination of Dutched cocoa and whole milk, thickened with just enough flour, yields a “gravy” with the right amount of viscosity to blanket the biscuits in a decadent layer of chocolate.
Instructions
- Whisk sugar, flour, cocoa, and salt together in large saucepan. Slowly whisk in milk until smooth. Bring to simmer over medium heat, stirring constantly, and simmer until thickened, 2 to 3 minutes. Remove from heat and whisk in vanilla. Serve over biscuits.
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