Sheree Kelley with Belle Meade Winery made Chocolate Gravy. The recipe can be found in Sheree’s cookbook Breads & Spreads which is available in the Belle Meade Winery gift shop and at https://shereerosekelley.com/.
6 tablespoons of unsalted butter
1/4 cup Self-Rising flour
1/4 cup unsweetened cocoa powder
1 cup sugar
2 cups whole milk
1/2 teaspoon vanilla extract
Melt butter over medium heat in a 12 inch cast iron skillet.
Whisk together flour, cocoa powder and sugar in a small bowl. Whisk flour mixture into melted butter until the flour mixture is moist. Slowly whisk in milk and continue to cook, whisking constantly, until the chocolate gravy has thickened to the consistency of a gravy or thin pudding. Remove pan from heat and stir in vanilla. Serve warm with hot buttered biscuits.