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½ cup sugar

½ cup natural unsweetened cocoa powder

1 tablespoon all-purpose flour

¼ teaspoon table salt

1 ½ cups water

1 cup whole milk

6 tablespoons unsalted butter, cut into ½-inch pieces and chilled

½ teaspoon vanilla extract

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1. Whisk sugar, cocoa, flour, and salt together in large saucepan, then whisk in water and milk until combined. Bring to simmer over medium heat and cook, whisking frequently, until thickened and small bubbles slowly break at surface, about 15 minutes. Off heat, whisk in butter and vanilla. Serve. (Gravy can be refrigerated for up to 1 week; bring to brief simmer over medium- low heat, adjusting consistency with extra milk as needed and whisking vigorously if gravy appears broken.)

Browned Butter Chocolate Gravy

Heat butter in large saucepan over medium heat until melted, about 2 minutes. Continue cooking, stirring constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes; transfer butter to small

heatproof bowl. Proceed with recipe as directed in now-empty saucepan.

Orange-Rose Chocolate Gravy

Substitute ½ teaspoon rose water for vanilla. Add four 3-inch strips orange zest with milk and water. Discard zest before whisking in butter and rose water.

Spiced Chocolate Gravy

Whisk ½ teaspoon ancho chile powder, ¼ teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper into sugar mixture before adding water and milk.