Looking for a recipe for this. Same chocolate used in croissants I think.

Are you asking about ganache? I'm sure there are recipes in the recipe section. Basically it's just chocolate and heated cream. 1:1 ratio if you want it pourable. Different ratios will produce thicker/thinner results.

Thanks for the reply. I did do a search and came up empty handed. I guess if I spelled it correctly, I would get better search results, lol. Thanks again.

Everything you ever wanted to know about ganache:
(Master and other recipes, including white chocolate. How to glaze, smooth and stack - and so much more.)

http://www.cakecentral.com/cake-decorating-ftopict-497433-.html

Chocolate 101:

http://tinyurl.com/ytby97

HTH