Chocolate and Bacon Fat Gravy

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge your taste buds with this unique and decadent Chocolate and Bacon Fat Gravy recipe. Combining the rich flavors of chocolate and the smoky goodness of bacon fat, this gravy is a delightful twist on a classic favorite. Perfect for drizzling over roasted meats or mashed potatoes, this recipe will take your culinary skills to new heights. The combination of sweet and savory notes in this gravy is sure to impress your guests and leave them craving for more.

Keywords: chocolate, bacon fat, gravy, recipe, unique.

Chocolate and bacon fat gravy recipe details

Chocolate and bacon fat gravy recipe, recipe Rating: 4.7
Number of votes:115

Sara Roahan, who wrote the really good book Gumbo Tales, said, “Those southerners really know how to eat. How much happier would my childhood have been with chocolate gravy? I cry to consider the answer.” Make chocolate gravy, eat it and weep with joy.
Ready in: 35 mins

Ingredients

Makes: 2 cups

• 6 ounces sliced dry-cured smoked bacon (about 3 to 4 slices)(I like the full-bodied intense flavor of Broadbent’s or Benton’s)
• 4 tablespoons bacon fat (rendered from the bacon slices plus any extra fat as necessary to bring it up to the full measure)
• 1 cup sugar
• ¼ cup cocoa powder
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• Coarse sea salt to taste
• Freshly ground Tellicherry black pepper to taste

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Fry the bacon in a heavy skillet over medium heat until crisp. Remove and drain on paper towels. Strain the fat and return 4 tablespoons’ worth back into the skillet. Turn the heat to low.
2. Combine the sugar, cocoa and flour in a bowl and mix well. Sift into the hot fat, stirring constantly until blended and the dry ingredients begin to melt into the bacon fat, about 3 to 4 minutes.
3. Chop the sliced bacon into small bits and set aside.
4. Slowly add ¼ cup of the milk to the skillet, stirring constantly. The mixture will begin to bubble. Turn the heat up a touch and keep stirring until the sugar mixture is well dissolved. Slowly add the rest of the milk, a bit at a time, stirring throughout so that the gravy thickens, about 2 to 3 minutes—it should coat the spoon nicely. Add salt and pepper to taste.
5. Spoon the hot gravy over warm buttered biscuits. (If you’re in a pinch for time and find yourself biscuitless, the gravy is good on white toast, too, although I don’t think that’s the mountain man way.) Crumble the bacon over the top and serve.Tony Spicer’s Extra-Special Tips For Chocolate Gravy

1. Eat your gravy with eggs. “Gotta have ’em, but fried only (scrambled eggs and chocolate gravy turn into a mess).” 2. Have an extra biscuit on the side. Basically, this is a backup. “Chocolate gravy,” Tony wrote, “requires an extra biscuit. It just does. The extra biscuit suggests: a) sopping, b) strawberry preserves. Both of these are pretty good ways to cleanse the palate of what will have been a very, very rich meal.” 3. Butter the biscuits before you put the gravy on (hard to argue with that one: butter’s a close second to bacon in the “Everything’s Better With . . . ” Olympics). 4. Enjoy some bacon strips with it. “For people who think milk and cookies are the culinary god-food of dipping,” Tony told me, “they are wrong. It’s a strip of bacon and chocolate gravy.”