Muffin-sized rolls spiraled around a delicious chocolate sauce made with a mix of dark chocolate and dutch-process cocoa. Different than current iterations of babka which are dense due to butter added to the dough, I use a challah dough sans butter, which makes it soft and chewy. My dough gets its sweetness from honey instead of sugar. These are perfect for dessert or a morning (or you know, any time of day) delightful snack.
1 dozen for $24