This 5 -minute southern chocolate sauce recipe has been transmitted for generations

Until recently, my experience with the sauce was exclusively with the tasty brown variety, the type served alongside the potato or turkey puree. Imagine my surprise, then, when I learned the chocolate sauce. It made me question everything I knew about the sauce, so of course, I started to try it myself. I was disconcerted by the results – How does something so simple (you can do it in five minutes!) Be so delicious?

But first, what East Chocolate gravy?

Unless you grew up in the south of the United States, there is a good chance that you have never heard of the chocolate sauce. It is a simple dessert recipe that meets quickly and it starts by mixing the sugar, flour and cocoa powder in a saucepan. Once combined, you add milk and an egg, then place the mixture over medium heat and cook until thick. The last step is to add a vanilla extract and a little butter. The hot, creamy sauce and similar to a pudding is often served on cookies, but can also be appreciated alongside Pound Cake or as a garnish for pancakes or French toast.

My impression of chocolate sauce

“It was the recipe for my great-grandmother transmitted from generation to generation,” explains LBAL, the member of the Allrecipe community that submitted this chocolate sauce recipe. “It has always been served on special occasions. It was something that we were looking forward to during grandmother's visit.”

I immediately had a good idea of ​​the sauce once I started to do it. I liked it to be a dessert that could be done so quickly and with ingredients already stored in my kitchen. And while he threw on the stove, I started to dream of the way he was going to taste on the cookies I had in the oven. I didn't have to wait a long time because after a few more minutes, it was ready. I open a cookie, I covered it with sauce and covered strawberries and I was impressed by the results. The hot cookie associated with the comfortable chocolate sauce was decadent, but not excessive. The sauce was smooth and rich and had the taste of hot chocolate pudding, but also recalled chocolate frosting. It was as easy to eat as I do and I would certainly do it again.

Tips for making chocolate sauce

When I do that, I will make these adjustments:

• Stay near the stove. Once the sauce warms up, it will start to thicken quickly, so stay close to the stove and constantly move the mixture. I used a flat whisk, which helped scratch the bottom and the sides of the pan.
• Save it by tightening. If your pile of sauce, don't worry, you can simply pass it through a sieve to eliminate large pieces.
• Add salt. To bring out the chocolate flavor, add a ¼ kosher salt to the sauce when you add vanilla and butter.
• Store. You can save the sauce by transferring to a removable container and place a piece of plastic film directly on top before covering with a lid and refrigerator. This helps prevent a layer of “skin” from forming on top, which is edible, but does not have the most favorable texture.

Get the recipe: Chocolate sauce