Title: "Death By Chocolate" Truffle Tart with Espresso Sauce
Categories: Mousse
Yield: 1 Servings

1 1/2 c Chocolate Wafer crumbs
6 tb Sweet Butter
Filling:
12 oz Semi-sweet Chocolate
1/2 c Heavy cream
1 Stick sweet butter,
Cut into bits and softened
2 tb Kahlua Liqueur (or other of
Your choice)
1 Pinch salt
Sauce:
1/2 c Whipping cream
4 tb Sugar
1/4 c Butter
1 ts Finely ground Expresso
Coffee, to 1-1/2 ts

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.

Filling: 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.

Sauce: 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.

Crust:

From: Donna Ransdell Date: 13 Feb 96

Posted to MC-Recipe Digest V1 #152

Date: Sun, 14 Jul 1996 05:39:21 -0400

From: Francine Boucher