Saturday, June 4, 2011

Chocolate gravy

If you are wondering what this chocolate gravy is like, think smooth, unctuous and chocolaty! This is the perfect recipe if you tend to flunk your puddings or if you feel like eating something chocolaty within less than 20 minutes. 

Traditionally, chocolate gravy is one of those grandma recipes made for children and served as a topping for pancakes, waffles or biscuits. I`ve decided to turn this little wonder into something that even adults would find delightful by adding in a little Black Label whiskey and by serving it as "creme" rather than a  dessert topping.

The advantage of this dessert is that it is as easy and quick to make as the original version and seems to be quite a fail-proof recipe. So no worries about failing your first attempt.

Let`s get on with the recipe...

350ml of full fat milk
100g of sugar
5 tbsp of unsweetened cocoa powder
2 tbsp of flour

2 tbsp of butter
1 tsp of vanilla extract
2 tbsp of Whiskey (optional; quantity depends on the booze-liking of guests)

In a medium-sized saucepan mix together all the dry ingredients (sugar, cocoa powder and flour).
Pour in the milk and whisk vigorously to combine the ingredients.
Place over medium heat on the stove until the mixture bubbles.
Turn down the heat to low and keep stirring until the mixture thickens to a desired consistency.
Remove the saucepan from heat and add in the butter, vanilla and Whiskey.

Let the mixture cool and serve.

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