DBC Truffle Tart With Espresso Sauce
1 1/2 Cup Chocolate Wafer crumbs
6 Tbl Sweet Butter
12 Oz. Semi-sweet Chocolate
1/2 C heavy cream
1 stick sweet butter, cut into bits and softened
2 T Kahlua Liqueur (or other of your choice)
1 Pinch salt
1/2 C Whipping cream
4 T sugar
1/4 C butter
1 to 1 1/2 t finely ground Expresso coffee
Crush or grind fine chocolate wafers in food processor. Melt butter and blend into crumbs. Pat into tart or pie pan. Chill untilfirm before filling or bake at 300 degrees for 15 minutes, cool,and fill.
In a large saucepan combine the chocolate, cream, butter, and Kahlua and heat the mixture over moderately low heat, stirring until it is smooth. Remove from heat, allow to cool for 30 minutes at room temperature.
Pour into cooled tart shell and refrigerate forat least 3 hours.
In a saucepan, combine cream, sugar, and butter. Cook over low heat,stirring frequently, until mixture boils. Boil 5 minutes, stirring occasionally. Remove from heat. Stir in expresso grounds.
To serve, spoon a moderate amount of warm sauce on a rimmed plate. Top with a wedge of tart.