This is a chocolate sauce I make - it's quite rich, so a little would go a long way as a 'gravy'!
4 oz dark plain chocolate (I keep it in the fridge and then grate it) either grated or finely chopped
1 oz cocoa powder (not drinking choc powder) mixed to a paste with a tiny amount of cream
4 oz double cream
4 oz unsalted butter, in small cubes at room temp
2 oz brandy/cointreau/rum (or you could leave it out if you don't like alochol)
Bring the cream slowly up to nearly boiling, then pour it onto the chopped/grated chocolate and cocoa paste. Add butter a few lumps at a time and whisk utnil it is all blended together and shiny. Add the alcohol at the end, whisk for a few seconds and then leave to cool.
WOW! This is too funny! I was planning on posting this this morning. I had a dream about chocolate gravy being poured over hot buttered biscuits last night. I'll post my recipe as soon as I get back, but I think it is about the same as chocolatechefs.
This is the recipe that I use but instead of 2C. milk I use 1C. evaporated milk & 1C. whole milk. It makes it a little creamier & richer.
1 c. sugar
2 tbsp. cocoa
2 tbsp. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter
Sift sugar, flour, and cocoa together in saucepan, add milk. On medium heat stir until gravy thickens to desired consistancy. Remove from heat add butter and vanilla. Great over hot biscuits for chocolate lovers breakfast.
Ishbel, your recipe is what we would call a sauce. Chocolate gravy is always made with flour, just like a gravy is. It's thick. Doesn't have to be particularly sweet unless you want it sweet. It's more or less a chocolate flavored thick bechamel sauce.
It's usually eaten on biscuits. American biscuits. I know in Europe, biscuit means something else.