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4 plain croissants, sliced in half lengthwise
1/2 cup powdered sugar (optional)
FOR THE GANACHE
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, chopped (or could use morsels)
1/2 cup heavy cream
Step 1
Place chocolate pieces in a heatproof bowl.
Step 2
Heat cream until it just starts to boil; pour over the chocolate.
Step 3
Stir until the chocolate melts and is well blended.
Step 4
Let cool until ganache thickens and achieves a spreadable consistency; chill slightly if necessary.
Step 5
Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.
See more at http://www.recipezazz.com/recipe/quick-pain-au-chocolat-8687
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