Sweet & savory country cooking from my table to yours!


Chocolate Gravy

Chocolate Gravy has been well-known in the South for many years.  Some believe Chocolate Gravy originated from necessity, when people were poor and sweets were a rare treat.  If you were lucky enough to have a little bit of sugar, flour and cocoa in the pantry, you could make Chocolate Gravy.  The gravy was always made in an iron skillet and was sometimes referred to as “soppin gravy”.  This gravy is quite simple to make and in the South, the most common way to serve this gravy is over freshly baked hot biscuits.  However, my husband Don likes to pour it over a stack of hot buttermilk pancakes.  To each his own, but if you’re a chocolate lover, you’ll probably like this gravy on just about anything.

Here’s how I made this quick and easy gravy…

I started by adding some flour, sugar and cocoa to a medium skillet… 

I whisked it together…

Then I added some milk…

And whisked the mixture constantly over medium heat…

Until it became very smooth…

And it began to bubble up and somewhat thicken.  I removed it from the heat…

And served it over some of my hot off the griddle Sour Cream Buttermilk Pancakes.  If you want to enjoy your Chocolate Gravy over biscuits, check out my Big and Soft Buttermilk Biscuits.

I hope you make and enjoy this old-time Southern favorite…

Cindy @ My Country Table


Chocolate Gravy

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10


A sweet, rich, cocoa gravy.



  • 3 Tablespoons Cocoa
  • 3/4 cup sugar
  • 1Tablespoon plus 1 teaspoon flour
  • 2 cups milk


  1. Add the cocoa, sugar and flour to a medium size skillet. Mix to combine.
  2. Add the milk while whisking constantly over medium heat. Continue to whisk until the mixture becomes smooth and begins to bubble up and slightly thicken. Remove from heat.
  3. Serve hot over biscuits or pancakes.


  • Serving Size: 2

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