Quick Pain Au Chocolat

Description
An easy cheater's method for a French type of pastry that makes a great breakfast, or anytime. You know what they say: PAIN IS GOOD!



Ingredients

 * 4 	  plain croissants, sliced in half lengthwise
 * 1/2 	cup powdered sugar (optional)

For the ganache

 * 4 	ounces bittersweet chocolate or semisweet chocolate, chopped (or could use morsels)
 * 1/2 	cup heavy cream

Directions
1. Place chocolate pieces in a heatproof bowl.

2. Heat cream until it just starts to boil; pour over the chocolate.

3. Stir until the chocolate melts and is well blended.

4. Let cool until ganache thickens and achieves a spreadable consistency;   chill slightly if necessary.

5. Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.