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1
Chop the chocolate fine and set aside in a medium bowl.
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2
Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate.
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3
Let stand 1 minute, then whisk until smooth.
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4
Refrigerate until just slightly solid, about 30 minutes.
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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.
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6
Press about 2 teaspoons of the chocolate chips (or 5 or 6 pieces of batons) into the center of each filling.
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7
Spread a bit of softened butter over one side of the remaining slices.
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8
Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal.
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9
Refrigerate for at least 15 minutes before putting on a grill or on a press.
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10
(If you are using a skillet instead, freeze the sandwich 15 minutes.)
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11
Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches.
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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.
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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.
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14
Toast for another minute, until golden.
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15
Cut in half and finish with a frilled toothpick.
