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1. Preheat oven to 350 degrees F. Lightly grease a baking sheet; set aside. For filling, in a medium bowl combine almond paste and 1 tablespoon of the cream. Beat with an electric mixer on medium speed until nearly smooth. Add the remaining cream, 1 tablespoon at a time, beating until nearly smooth. Stir in chocolate.
2. Unroll dough and separate at perforations into eight triangles. Spoon filling onto wide ends of dough triangles; spread slightly. Starting at the wide end of each triangle, roll up dough around filling toward the point. Place, point sides down, on the prepared baking sheet; curve the ends.
3. In a small bowl combine egg and the water. Brush dough lightly with egg mixture; sprinkle with almonds.
4. Bake for 15 to 17 minutes or until golden brown. Transfer croissants to a wire rack; cool slightly. Sprinkle lightly with powdered sugar. Serve warm.