6ounces (170 grams) dark chocolate, cut into pieces (or good-quality dark chocolate chips such as Ghirardelli)
¾ cup (1½ sticks; 170 grams) unsalted butter, at room temperature
½ cup (100 grams) sugar
⅓ cup (25 grams) cocoa powder (I recommend Hershey’s Special Dark Cocoa powder)
¼ teaspoon ground cinnamon
Pinch fine sea salt
Instructions
In a microwave-safe bowl, heat chocolate in 30-second intervals until completely melted, stirring vigorously in between with a small spatula. Allow to cool for 2 minutes.
Beat butter and sugar until smooth. Add cocoa powder, melted dark chocolate, cinnamon, and salt. Use to spread inside babka, challah, or rugelach.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/basic-sweet-rugelach/