1930s Chocolate Gravy Recipe (2024)

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It’s easy to make this homemade chocolate gravy recipe, and pouring it over homemade flaky buttermilk biscuits, pancakes, or waffles makes for a wonderful treat anytime of year.

Chocolate gravy can be made with ingredients you probably already have on hand. And don’t be fooled by the title, it’s not as sweet as the name implies.

Once you make this recipe and serve it to your family, you’ll be coming back to it time and time again.

Why I Love This Recipe

There were times during my Dad’s childhood when they didn’t have enough money for Christmas gifts. But my grandmother would serve this dish as an exceptional and rare treat. Dad said when you walked down the stairs and saw the chocolate gravy you knew it was going to be a good day. She would have this chocolate gravy recipe with homemade biscuits ready for breakfast on Christmas morning.

I’m sad that I never got my grandma’s exact chocolate gravy recipe, but I did find a recipe in an old 1930s cookbook for thin chocolate pudding. So my friend and I took that recipe and reformulated it into what my dad described.

If you have my book Hand Made, you can find the recipe for Chocolate Gravy on page 196. Or, just scroll down to the recipe card below and you’ll also see an option to print the recipe.

Azure Standard

There are certain pantry staples that I’m never without, many of which make up the ingredients for this chocolate gravy recipe. I’ve been buying my cocoa powder and A2/A2 milk powder (among other things) from Azure Standard for a few years now.

Azure happens to be the sponsor of the video in this post. They have the best prices I can find on so many organic bulk items, and I know I’ll be getting great quality.

Right now, Azure has a promotion going for first-time customers. If you purchase a minimum of $50, you can use my code “Pioneering10” and receive 10% off your entire Azure Standard order.

Can I Make This Recipe Ahead of Time?

You can make chocolate gravy ahead of time and store it in the refrigerator until ready to use (see reheating instructions below). Chocolate gravy will only last two or three days in the refrigerator, and honestly, it’s really the best when eaten fresh.

But if you’re looking to shave a few minutes off your breakfast prep, you can make it ahead.

How to Store Chocolate Gravy

Chocolate gravy can be stored in the refrigerator for two or three days. As I said, it really does taste best when eaten fresh. But making a large batch ahead of time is an option.

How to Reheat Chocolate Gravy

Reheat chocolate gravy in a pot on the stove over medium-low heat. Continually stir and whisk (once it’s thin enough) to keep from scorching the gravy.

You may need to thin it with some additional milk, as the gravy tends to thicken when cooled.

Tools Needed

• Whisk – A whisk is a must for making this gravy lump-free and super smooth (the way all good gravy should be!).
• Measuring Cups & Spoons – Though you could probably eyeball this recipe, it’s really best when you use exact measurements.
• Sauce Pot – A medium size pot works well. If you’re doubling or tripling the batch, you’ll want a larger pot.
• Kettle – I like to use a kettle so my water is hot and ready to go when I need it, but a pot on the stove works for boiling water as well.

Ingredients Needed

There are just a few simple ingredients you will need. Most of us already have these items in our cupboards, but if not, Azure Standard is a great place to get these high-quality ingredients.

• Boiling Water – You need to work fast when making this recipe, so make sure your water is boiling before you begin.
• Butter – Butter makes this chocolate gravy have a smooth, rich, velvety texture (and keeps it from being too sweet). I use Azure Standard European Butter.
• Sugar – I prefer Azure Standard Organic Cane Sugar.
• Salt – Fine salt can be used. Pro Tip: Cut the salt in half if your butter is salted.
• Cocoa Powder – I took some from my 5-pound bag of cocoa from Azure Standard.
• Milk – You can use raw milk, regular milk or even A2/A2 Whole Milk Powder from Azure Standard.
• Vanilla – Don’t skip the vanilla! It adds such great flavor. Here is my homemade vanilla extract recipe.
• Flaky Buttermilk Biscuits – You can use my recipe here for flaky buttermilk biscuits. Or check out these buckwheat pancakes from the 1920s, or my DIY pancake mix to have on hand for quick and easy breakfasts.

How To Make Chocolate Gravy

Now onto the fun part, how to make your yummy chocolate gravy. The steps are straightforward, and the key is to keep stirring so as not to scorch or burn anything in your saucepan.

1. Melt the butter in a saucepan over medium heat.

2. Whisk in the flour and continue whisking until it browns just a little.

3. Add sugar and salt. Stir it quickly so it doesn’t burn or scorch.

4. Add cocoa powder and stir.

5. Add the boiling water and whisk continually until smooth.

6. Add the milk and whisk again.

7. Let the sauce get hot, but don’t let it boil (unlike pudding). Keep whisking until it just starts to thicken. When you feel it getting thicker, or see just a few bubbles, remove it from the heat.

8. Add the vanilla and stir to combine.

9. Let it cool just a bit (sauce will continue to thicken as it cools).

10. Pour the chocolate gravy over the top of the biscuit, pancakes, waffles, or eat by the spoonful. Enjoy!

Did you make this recipe?Snap a photo andtag me on social media @melissaknorris. I’d LOVE to see your chocolate gravy! Then be sure to rate this recipe by clicking the stars in the recipe card below!

Other Posts You May Enjoy

• How To Make Biscuits – Sour Cream Biscuit Recipe From 1940
• Homemade Hot Cocoa Mix
• 5 Historical Christmas Foods From 100 Years Ago or More
• Christmas Stovetop Potpourri
• How to an Make An Old-Fashioned Evergreen Christmas Wreath