I HAD CHOCOLATE GRAVY FOR THE FIRST TIME WHEN I WAS IN NEW ORLEANS. A GUY I MET AT THE NOLACON WORLD SCIENCE FICTION CONVENTION THERE AND WHEN I VISITED HIM HE INTRODUCED ME TO CHOCOLATE GRAVY. HE TOLD ME THERE WERE THREE KINDS OF GRAVY ~ RED EYE GRAVY, GUNPOWDER GRAVY, AND CHOCOLATE GRAVY ~ WHICH HE MADE. I FELL IN LOVE WITH IT. CHOCOLATE GRAVY IS FANTASTIC AND IS LOTS BETTER THEN THE CONCEPT THAT IS VISULIZED BY THE NAME WHICH IS WHY I CALL IT HAPPY SOPPY HOPPY HOOPY CHOCOATE GRAVY. IT HAS BECOME MY FAVORITE GRAVY AND IS SIMPLY FANTASTIC ON BAKING POWDER BISCUTS LIKE THE ONES FROM KFC I TRIED IT ON.
This is great on warm Biscuits and Pancakes. It makes me smile, and feel great thus the name I gave them. Then I am a Chocoholic too and love Cocoa almost as much as Princess LUM from Uru . She may join us at the Galactic Olympics .

MIX TOGETHER
(If you know other and Alien measurements add or inform me and I will add it to the recepie. :^{)

1 Cup / 1/4 Litre or 250 ml SUGAR or similar.

4 Tablespoons POWERED COCOA FOR USE COLD COCOA

1 Tablespoon FLOUR

1 Tablespoon BAKING POWDER

2 Tablespoons SALT or Salted Meat Drippins.

USE BUTTER (later ) if not using Drippings.

STIR EVERYTHING TOGETHER while happily singing or humming a favorite song to make the food look and feel good .

STIR CLOCKWISE TO ADD POSITIVE ENERGY TO THE FOOD until everything is evenly mixed and there are no lumps in it.

POUR INTO A PAN you will heat it in.
POUR OVER IT 1 CUP OF MILK OR 1 CUP COLD COCOA DEPENDING ON HOW YOU LIKE IT. My friend used Milk in his recipe I use Cold Cocoa with 4 Tablespoons Cocoa powder per cup as I like it strong.
Cocoa has the advantage in that being made from a powder it keeps good so Chocolate Gravy can be made and enjoyed while camping in the outback and it won't go bad like Milk.

MIX EVERYTHING TOGETHER EVENLY.
BRING TO A BOIL STIRRIN CLOCKWISE AND GET RID OF ANY HIDDEN LUMPS, and also to bring in more positive energy to the food .

WHEN IT BOILS TURN DOWN AND SIMMER AS LOW AS YOU CAN WHILE STIRRING TO KEEP IT FROM BURNING TO THE PAN as you are singing happily ~ pictureing the happiness going into your food so every being who eats it will have a brighter and shinier day.

CONTINUE SIMMERING, SINGING AND STIRRING TESTING IT'S CONSISTNCY EVERY NOW AND THEN WITH A SPOON. WHEN IT ROLLS / DROPS OFF IN SHEETS FROM THE SPOON WITHOUT RUNNING THE CONSISTENCY IS RIGHT. It has passed the test and is almost ready to graduate .. ahh use.

ADD STIRRING IT UP A DALOP OF MARGERINE / BUTTER TO IT then .
A Dalop is 1 > 2 (depending on size) real full reg . spoons full to short of falling off the spoon. Daloped (drop drop) into the mixture

STIR IT COMPLETELY IN CLOCKWISE DIRECTION TILL MERGED INTO THE GRAVY. TEST.

IF THICK ENOUGH AND SHEETS OFF SPOON
LIKE CANDY IN CANDY TEST IT IS READY TO SHARE AND ENJOY.

Scoop it over Hot Biscuits or Pancakes like a Gravy Sauce. Hmmm I have to try Chocolate Gravy over Ice Cream. <_) <br>

NOTE: IF CHOCOLATE GRAVY IS LEFT OUT in a pan and no one gets to it first it can carmalize and be used as a spread on Bagels and other hard rolls and bread. Maybe I'll leave some Chocolate Gravy for Santa to dip cookies or biscuts in. It'd be great to have Christmas Morning.

Enjoy The Happy Soppy Hoppy Hoopy Chocolate Gravy and have a real beautiful day .

:^{) I PRINTED THIS RECEPIE IN THE
GALACTIC HITCHHIKERS RESOURCE
http://community.webtv.net/Timeloyd/GALACTICHITCHHIKER


http://www.bakeorbreak.com/2006/09/09/cream-cheese-biscuits-chocolate-gravy/

SHARE AND ENJOY, KEEP SMILIN :^{) LIVE LONG AND PROSPER ~ =O AHO

GalacticPicnic@yahoo.com

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I'll have to try it.