ISO -- Chocolate Gravy Recipe
- Thread starter Psiguyy
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
What is chocolate gravy? What do you use it for? Dipping stuff into it?
middie
Chef Extraordinaire
crewsk i think posted it before. i'll see if i can find it... if not ask her to post it again
middie
Chef Extraordinaire
nope.. ask crewsk to post it when you see her on
choclatechef
Washing Up
Chocolate Gravy
1 cup granulated sugar
2 1/2 tablespoons cocoa
3 tablespoons flour
1/4 teaspoon salt
3 1/2 cups whole milk
1/4 cup (1/2 stick) margarine
Mix dry ingredients well and add milk until smooth. Melt margarine in iron skillet. Add mixture and cook until desired consistency.
1 cup granulated sugar
2 1/2 tablespoons cocoa
3 tablespoons flour
1/4 teaspoon salt
3 1/2 cups whole milk
1/4 cup (1/2 stick) margarine
Mix dry ingredients well and add milk until smooth. Melt margarine in iron skillet. Add mixture and cook until desired consistency.
licia
Executive Chef
How do you use chocolate gravy? with biscuits? with ice cream? over poundcake?????
choclatechef
Washing Up
Yep, all of the above.
kansasgirl
Senior Cook
Don't forget to add a bit of booze! That would be awesome with the sweet pasta recipe that I posted. Hmm...
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.
This will keep in the fridge for a few days.
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.
This will keep in the fridge for a few days.
crewsk
Master Chef
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.
licia
Executive Chef
Is double cream the same as heavy cream in the states? I think that is our richest cream. Thanks.
crewsk
Master Chef
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.
CHOCOLATE GRAVY
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.
This is also a good one. But again, use 1/2 evaporated milk & 1/2 whole milk. http://wandascountryhomeholidays.com/chocolategravy/index.html
CHOCOLATE GRAVY
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.
This is also a good one. But again, use 1/2 evaporated milk & 1/2 whole milk. http://wandascountryhomeholidays.com/chocolategravy/index.html
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.
It's usually eaten on biscuits. American biscuits. I know in Europe, biscuit means something else.
Crivvens.... this 'common language' ain't so common, is it? Same words, different meanings!
I suppose it's a bit like the French habit of dipping brioche into bowls of milky chocolatey cocoa type drinks for breakfast?
It's funny, breakfasts are never usually sweet in the UK - well, OPK, marmalade on your toast could count as sweet, I suppose!
I suppose it's a bit like the French habit of dipping brioche into bowls of milky chocolatey cocoa type drinks for breakfast?
It's funny, breakfasts are never usually sweet in the UK - well, OPK, marmalade on your toast could count as sweet, I suppose!
Other common misunderstandings
Sidewalk, there = pavement, here
elevator, there = lift, here
trunk (of car) there = boot, here
Our 'ground floor' in a multi-storey building is your first floor - our firstfloor is the one above ground level....
Ah yes, the joys of us speaking 'one' language 8)
Sidewalk, there = pavement, here
elevator, there = lift, here
trunk (of car) there = boot, here
Our 'ground floor' in a multi-storey building is your first floor - our firstfloor is the one above ground level....
Ah yes, the joys of us speaking 'one' language 8)
