Maury Rubin's Grilled Chocolate Sandwich

• 8 ounces dark (bittersweet) chocolate
• 1/2 cup heavy cream
• 12 to 16 slices of plain white bread
• Handful of chocolate batons ( 1/2 inch long) or chocolate chips (about 1/3 cup)
• 3 to 4 tablespoons soft butter

1. Chop the chocolate fine and set aside in a medium bowl.
2. Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate.
3. Let stand 1 minute, then whisk until smooth.
4. Refrigerate until just slightly solid, about 30 minutes.
5. Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges.
6. Press about 2 teaspoons of the chocolate chips (or 5 or 6 pieces of batons) into the center of each filling.
7. Spread a bit of softened butter over one side of the remaining slices.
8. Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal.
9. Refrigerate for at least 15 minutes before putting on a grill or on a press.
10. (If you are using a skillet instead, freeze the sandwich 15 minutes.)
11. Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches.
12. Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side.
13. If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top.
14. Toast for another minute, until golden.
15. Cut in half and finish with a frilled toothpick.

chocolate, heavy cream, white bread, handful of chocolate batons, butter

Taken from cooking.nytimes.com/recipes/6147 (may not work)