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Chocolate Gravy

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ladyknight1:
Delicious over biscuits (southern US variety) for a special occasion breakfast.

Recipe
1 stick unsalted butter (1/2 cup)
1/4 cup flour
1/4 cup cocoa (Dutch processed cocoa preferred)
1/2 cup sugar
Pinch of salt
2 cups whole milk
1 teaspoon vanilla extract

In a non-stick sauce pan over medium heat, melt the butter. Using a nonstick appropriate whisk, whisk in flour and cocoa. Allow to cook for 2-3 minutes, whisking frequently. Whisk in sugar and a pinch of salt. The mixture will start to darken and bubble. Let cook for 1 minute, whisking constantly. Slowly add 1 1/2 cups of milk while whisking. Allow to simmer and add remaining milk if needed to have the thickness you desire. Add vanilla after removing from heat and keep warm if desired over low heat.

Enjoy.

Olena:
Sounds yummy! If you have a recipe for biscuits I'd greatly appreciate it. The biscuit deity hasn't blessed me yet, I am learning how to make southern biscuits and mine turn out like rock-hard hockey pucks. :( Or at least some hints??

ladyknight1:
I use the King Arthur Flour recipes. I'm linking them below.

Self-rising biscuits - http://www.kingarthurflour.com/recipes/easy-self-rising-biscuits-recipe
Angel biscuits - http://www.kingarthurflour.com/recipes/angel-biscuits-recipe
Baking powder biscuits - http://www.kingarthurflour.com/recipes/baking-powder-biscuits-recipe

jpcher:
That does sound good, ladyknight1.

I'm hosting a brunch in a couple of weeks and I just might use this. Thanks for posting! ;D

Curious if you serve the gravy with anything else. I'm thinking it would be delicious over a small bowl of fresh berries or other fruits. What about French toast? . . . I'm still working on my menu, but if I can have several things to serve with the gravy that would be awesome.



Olena -- I always make Bisquick drop biscuits (I know, a mix, is that cheating?  :-\) They are not as pretty as the rolled biscuits but they come out perfect every time.  The recipe is on the box.

Maybe you're overworking your dough when kneading or rolling? Do you let your dough rest/refrigerate before rolling? Others will probably have better suggestions, but this was my first thought.

daen:
For more biscuit how-to, see if you can find the Good Eats episode "The Dough Also Rises." Alton Brown is pretty good about explaining the techniques as well as the science behind different kinds of cooking methods.

Ah... here it is: http://www.youtube.com/watch?v=wQcXJW6csJU

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