Elegantly rich, creamy and sweet, this chocolate gravy is made with dark cocoa powder. A touch of salt and espresso powder adds a complexity and tames the sweetness.
Prep Time: 20 minutes (including cook time) Yield: 2 cups
INGREDIENTS:
1/4 cup plus 1 tablespoon (divided) unsalted butter
1/4 cup dark cocoa powder (you may use dutch-processed for a less intense chocolate flavor)
1/4 cup all purpose flour
3/4 cup sugar
2 teaspoons espresso powder
2 cups whole milk
1 teaspoon vanilla extract
1/2 - 1 teaspoon salt (to taste)
In a medium bowl, add the cocoa powder, flour, sugar, and espresso powder. Mix well with a fork until completely smooth with no lumps. Set aside.
In a heavy medium saucepan, over low heat, melt 1/4 cup unsalted butter. After the butter has melted, whisk in the cocoa mixture, mixing well. Whisk in the milk, in stages, until smooth. Increase heat to medium and continue whisking, ensuring any chocolate from the sides and bottom of the pan is fully incorporated, which will keep the sauce from scorching. Continue to whisk and cook until the gravy thickens, approximately 6-8 minutes. The gravy is ready when it coats the back of a spoon.
Remove from the heat. Stir in one tablespoon of unsalted butter and the vanilla extract. Add salt to taste. Serve warm.
The gravy will keep under refrigeration for 4 days and can be reheated on the stovetop or in the microwave.
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