I have memories as a child – and teenager – of one of my best friend’s dads making chocolate gravy. The man was a master in the kitchen. Although he was a farmer by trade.
He spoiled us rotten – especially with food. What teenager doesn’t have food as a top love language?
Heck, I still do.
I haven’t had his-type of chocolate gravy in years – since I was diagnosed with Celiac. Until recently.
I was introduced to a new (tweaked) recipe for chocolate gravy, using only gluten-free ingredients.
I’m not a huge fan of sweets first thing in the morning, for breakfast. I’m the girl who will eat pancakes or waffles sans syrup. But y’all. This recipe. It’s a whole ‘nother story.
I would have thought that without flour, this mixture would have been like chocolate water. I was wrong. The consistency was just right.
If you are a fan of peanut butter. Or namely peanut butter and chocolate, then I suggest making a double batch.
Bring the “extra” back to a boil and add 2T of creamy peanut butter. Whisk until it is melted thoroughly and voila! A peanut butter chocolate icing – ready to pour over your favorite cake.
Biscuits and chocolate gravy are a huge hit around here – and with this recipe, easy-peasy.
It’s not one of those meals you have to save for the weekends – it’s quick and delicious. And a big hit with kids (of all ages)!
Gluten Free Chocolate Gravy
- 1/2 C sugar
- 1/4 C cocoa
- 1/4 C butter
- 1/4 C milk
- 1 tsp vanilla
- Combine the first four ingredients and bring to boil, whisking constantly. Mixture should boil for 2-3 minutes. Lower heat and add vanilla as you continue to whisk. Remove from heat and serve immediately.