TBT-Chocolate Gravy plus Update from Katie

UPDATE: Our sweet Katie from This Whole Thing asked if I would update all y'all on her dad...
He is doing much better and Katie thanks everyone SO MUCH for all the prayers, thoughts and love they are receiving. She will respond to all the lovely comments and messages all y'all have sent as soon as she can.  Meanwhile, I am asking that you keep sending prayers, healing energy and positive thoughts for her, her dad and the rest of the family.

Now...back to our scheduled program!  

I referred to the following recipe…one of my favorites from my grandpa…in my comments on PK’s blog the other day so thought I’d re-share for those of you who had not seen it or had forgotten about it.

Grandpa used to make this for all the grandkids as a special treat for breakfast, an afternoon snack, or after supper dessert.  BTW, the adults loved it also.

Never heard of chocolate gravy?  Oh my, you did have a deprived childhood. LOL

And just how do you serve chocolate gravy you might ask.  With homemade or canned ‘country style’ biscuits (Scones for you Brits! LOL) A while back, I ended up with some leftover pound cake and made some chocolate gravy to go over it...ooh yummy!  If ya don't have any biscuits, just put it on plain bread!

UPDATED...Thanks to our sweet Minelle from Minelle's Breath  I realized I had copy/paste errors in this recipe which have now been corrected.  I apologize for any problems this may have caused. Thank you Minelle!

Ingredients

• 1/4 cup unsweetened cocoa powder
• 3 tablespoons all-purpose flour
• 1 cup white granulated sugar
• 2 cups milk
• 2 tablespoons butter
• 2 teaspoons vanilla extract
  

Directions

1. Melt the butter in a saucepan and then whisk the flour in until well-blended (no lumps).
2. Add the milk slowly whisking it into the mixture.
3. Whisk until smooth. 
4. Whisk the cocoa and sugar together in a saucepan until well-blended (no lumps). 
5. Whisk in to the milk mixture.
6. Whisk until smooth.
7. Cook over medium heat, whisking frequently, until it is the consistency of gravy (approximately 8 to 10 minutes).
8. Remove from heat.
9. Whisk in extract.
10. Serve immediately over biscuits.

Notes

• Use a whisk throughout the mixing/stirring and you will not have any lumps.
• If the gravy gets too thick, you can add more milk a tablespoon at a time until it reaches the desired consistency.
• For a different flavor or if you don’t care for vanilla, you can substitute almond extract.
• You can substitute an equal amount of Stevia in the Raw, Splenda or any other sugar substitute for the granulated sugar.
• DO NOT use the flaky type of canned biscuits.
• I have used all types of milk including coconut, almond and cow’s (whole and 2%)…whatever I have on hand…even used sweetened condensed one time and just eliminated the sugar.  LOL
• You can also use rice flour or almond flour to make this gravy gluten-free.
• If you need or want a good biscuit recipe, here's an excellent one for Buttermilk biscuits (with pictures): http://www.tsgcookin.com/2011/03/country-buttermilk-biscuits/

If  any of you have made this recipe from the last time I posted, please feel free to give any suggestions or modifications you might have made.

If you have any questions, please feel free to ask and if you try the recipe, as always, I would love any feedback you would care to give.

Hope you enjoy!