Chocolate Gravy
So tasty over Homemade Bisquits!
Bisquit substitute would be KFC Bisquits!
Can also be used over Waffles, Ice Cream, Pancakes anywhere you need a chocolate sauce warm!
Bisquit substitute would be KFC Bisquits!
Can also be used over Waffles, Ice Cream, Pancakes anywhere you need a chocolate sauce warm!
Ingredients
White Sugar - Extra Fine if possible and if you can find it Otherwise regular grandulated sugar is what you use!
Hershey's Cocoa Powder
Pet Milk - Evaporated Milk or Off brand will do just fine ( I usually use only 1 Can but have 2 on hand in case I need more milk )
Butter - REAL BUTTER, not margarine it must be real butter!
Real Vanilla
Optional:
2 tsp of Regular Flour - Not Self Rising! or 1 tsp of Corn Starch ( Do NOT use both, choose one! )
Note: I don't like using the flour or corn starch in my gravy but mam-ma and nana do so I put it here in this recipe
so if you want to try it sometime you can and see which version you like best. I only use it if I mess up and add too much milk.
Hershey's Cocoa Powder
Pet Milk - Evaporated Milk or Off brand will do just fine ( I usually use only 1 Can but have 2 on hand in case I need more milk )
Butter - REAL BUTTER, not margarine it must be real butter!
Real Vanilla
Optional:
2 tsp of Regular Flour - Not Self Rising! or 1 tsp of Corn Starch ( Do NOT use both, choose one! )
Note: I don't like using the flour or corn starch in my gravy but mam-ma and nana do so I put it here in this recipe
so if you want to try it sometime you can and see which version you like best. I only use it if I mess up and add too much milk.
How to Do it
This may be hard to explain because I don't use measured out items. I do it by look.. I'll make a video and post that here soon!
Pour Sugar into small pan or non-stick skillet
Add Cocoa
Mix Well
Optional Flour or Corn Starch addition:
Now you CAN add the Flour or Corn Starch at this point. Sometimes I add flour or corn starch and sometimes I don't. Depends on my sweet tooth and if I messed up by adding too much milk during cooking later on during instructions below. For super sweet and smooth texture I do NOT add the flour....or corn starch. To make super THICK I add the flour and it calms down sugar. SOMETIMES!
Now mix with sugar until well blended - It will look like a hot cocoa mix....
Turn on the burner of the stove - I start off with HIGH HEAT and then as it boils turn down to Medium to Low
Add about 1/2 can of Pet Milk stirring constantly. Note: You can add the milk before turning on the heat if you want to.
As the chocolate begins to heat up it will get darker and darker, the taste and color will depend on how much cocoa you used.
Keep adding just a little bit of Milk until it is a THICK grainy paste.... Don't add too much or it will be to thin and won't taste good.
As it continues to heat up and melt the thick sauce will start to get thinner so be careful with adding your milk.
I constantly stir it, never leave it unattended or your chocolate will burn and taste scorched. YUK! Start over!
As the sugar begins to breakdown it will start to boil and it will PULL AWAY from the edges of the pan.
Once all of the chocolate PULLS away from the sides of the pan and you can tip the pan and see it pulling or falling away nicely..
It's DONE....
Add just a tiny bit of vanilla and about a tsp or so of butter..... ( This is optional, sometimes I do and sometimes I don't )
Turn off the heat and continue to stir.... Don't leave it there or it will burn...
Once the butter is melted and stirred in.... Remove from heat and let it set for a few minutes.
---------------------------------------------------------------------------------------------------------------------------------------------------------
Note: If it looks too THIN because you used to much milk or after you add the butter... This is what I do....
This usually only happens when you don't use the flour or corn starch... ( Flour or Corn Starch is your thickening agent! )
When you add the butter if it seems really thin.... you may have added too much milk previously and you will need to add more sugar and cocoa to the batch....with the flour or corn starch.
BUT... Before adding that extra you will need to mix it together well before putting it in the hot mixture.
So what I do is take the pan off the heat and put on another burner that is OFF... Mix my Sugar and Cocoa and Flour really fast and add what I think I need to make it thicker.... Then I put it back on the Heat and continue.
Another Note: If too much Cocoa or too much Sugar was added... (Bitter or too Sweet)
I do this...
Because I don't measure in the beginning the chocolate might be TOO chocolaty and may be a bit bitter so I just add a little sugar at a time and keep stirring it until that sugar breaks down with the rest.
If it's too SWEET then I just add a tiny bit of cocoa ....
Trial and Error... but it always tastes good!
Pour Sugar into small pan or non-stick skillet
Add Cocoa
Mix Well
Optional Flour or Corn Starch addition:
Now you CAN add the Flour or Corn Starch at this point. Sometimes I add flour or corn starch and sometimes I don't. Depends on my sweet tooth and if I messed up by adding too much milk during cooking later on during instructions below. For super sweet and smooth texture I do NOT add the flour....or corn starch. To make super THICK I add the flour and it calms down sugar. SOMETIMES!
Now mix with sugar until well blended - It will look like a hot cocoa mix....
Turn on the burner of the stove - I start off with HIGH HEAT and then as it boils turn down to Medium to Low
Add about 1/2 can of Pet Milk stirring constantly. Note: You can add the milk before turning on the heat if you want to.
As the chocolate begins to heat up it will get darker and darker, the taste and color will depend on how much cocoa you used.
Keep adding just a little bit of Milk until it is a THICK grainy paste.... Don't add too much or it will be to thin and won't taste good.
As it continues to heat up and melt the thick sauce will start to get thinner so be careful with adding your milk.
I constantly stir it, never leave it unattended or your chocolate will burn and taste scorched. YUK! Start over!
As the sugar begins to breakdown it will start to boil and it will PULL AWAY from the edges of the pan.
Once all of the chocolate PULLS away from the sides of the pan and you can tip the pan and see it pulling or falling away nicely..
It's DONE....
Add just a tiny bit of vanilla and about a tsp or so of butter..... ( This is optional, sometimes I do and sometimes I don't )
Turn off the heat and continue to stir.... Don't leave it there or it will burn...
Once the butter is melted and stirred in.... Remove from heat and let it set for a few minutes.
---------------------------------------------------------------------------------------------------------------------------------------------------------
Note: If it looks too THIN because you used to much milk or after you add the butter... This is what I do....
This usually only happens when you don't use the flour or corn starch... ( Flour or Corn Starch is your thickening agent! )
When you add the butter if it seems really thin.... you may have added too much milk previously and you will need to add more sugar and cocoa to the batch....with the flour or corn starch.
BUT... Before adding that extra you will need to mix it together well before putting it in the hot mixture.
So what I do is take the pan off the heat and put on another burner that is OFF... Mix my Sugar and Cocoa and Flour really fast and add what I think I need to make it thicker.... Then I put it back on the Heat and continue.
Another Note: If too much Cocoa or too much Sugar was added... (Bitter or too Sweet)
I do this...
Because I don't measure in the beginning the chocolate might be TOO chocolaty and may be a bit bitter so I just add a little sugar at a time and keep stirring it until that sugar breaks down with the rest.
If it's too SWEET then I just add a tiny bit of cocoa ....
Trial and Error... but it always tastes good!