Quick Pain Au Chocolat - cooking recipe

Ingredients

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

Preparation

Place chocolate pieces in a heatproof bowl.
Heat cream until it just starts to boil; pour over the chocolate.
Stir until the chocolate melts and is well blended.
Let cool until ganache thickens and achieves a spreadable consistency; chill slightly if necessary.
Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.