In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and fully melted.

Preheat the oven to 375°F (190°C). Roll out the croissant dough on a lightly floured surface and cut it into triangles.

Place a spoonful of chocolate ganache and a few berries at the wide end of each triangle. Roll the dough tightly from the wide end to the point, forming a twist.

Place the croissant twists on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

Remove from the oven and let cool slightly. Dust with powdered sugar before serving.