Chocolate Gravy for Biscuits
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Appears in Cook's Country June/July 2012
The combination of Dutched cocoa and whole milk, thickened with just enough flour, yields a “gravy” with the right amount of viscosity to blanket the biscuits in a decadent layer of chocolate.
WHY THIS RECIPE WORKS
Chocolate gravy should be thick, rich, and sweet enough to complement a fluffy, tangy biscuit. The combination of Dutched cocoa and whole milk, thickened with just enough flour, yields a “gravy” with the right amount of viscosity to blanket...
