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Ovaltine Chocolate Sauce Recipe

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This Chocolate Sauce or, as they call it in the South, gravy,  at our house is like heaven on a spoon. It’s rich and creamy taste and texture satisfies hunger and cravings. This Southern Comfort Food dish might be found on Southern tables Sunday morning with fresh Southern Biscuits. It’s most common in the Appalachian Mountain regions, where I tried it for the first time at the age of thirteen.

These days, my kiddos, particularly Miss M, will do almost anything for this to be on the menu rotation. When we lived in Utah, Miss M demanded Chocolate Sauce be her recipe to represent our families heritage. She would not take “We are not from the South” as an answer.

Chocolate gravy was a regular item at Elvis Presley‘s Graceland.

Imagine warm chocolate pudding served over biscuits. It’s a taste-bud explosion!

I wanted to cut back on the sugar and give my traditional chocolate gravy recipe a make-over. Using Ovaltine I recreated the recipe, omitted the sugar and created chocolate gravy that was just as delicious as the original!

Miss M was none the wiser and my kiddos devoured the chocolate gravy–then ate the left overs like pudding!

Chocolate-Sauce #Recipe

Ovaltine Chocolate Sauce Recipe Ingredients:

1/2 stick butter

1 cup Ovaltine

3 Tablespoons flour

2 cups milk, divided

Ovaltine Chocolate Sauce Recipe Directions:

Melt the butter in a cast-iron skillet over low heat.

Mix in the Ovaltine and flour.

Add 1 cup of the milk and stir to keep lumps from forming.

Slowly add the remaining 1 cup milk, stirring constantly so the mixture does not scorch.

Serve warm on top of hot buttered biscuits, pancakes or waffles.

We divide our biscuits in half, add a heaping spoon of whipped cream, topped with strawberries. Then the top of the biscuit, drench with Ovaltine Chocolate Sauce and garnish with Whipped Cream and more strawberries!

chocolate gravy

 

Ovaltine Chocolate Sauce Recipe
 
Author: Julee Morrison
Ingredients
  • 1/2 stick butter
  • 1 cup Ovaltine
  • 3 Tablespoons flour
  • 2 cups milk, divided
Instructions
  1. Melt the butter in a cast-iron skillet over low heat.
  2. Mix in the Ovaltine and flour.
  3. Add 1 cup of the milk and stir to keep lumps from forming.
  4. Slowly add the remaining 1 cup milk, stirring constantly so the mixture does not scorch.
  5. Serve warm on top of hot buttered biscuits, pancakes or waffles.
  6. We divide our biscuits in half, add a heaping spoon of whipped cream, topped with strawberries. Then the top of the biscuit, drench with Ovaltine Chocolate Sauce and garnish with Whipped Cream and more strawberries!
 

 

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