| 1 | Crush or grind fine chocolate wafers in food processor. |
| 2 | Melt butter and blend into crumbs. |
| 3 | Pat into tart or pie pan. |
| 4 | Chill untilfirm before filling or bake at 300 °F for 15 minutes, cool,and fill. |
| 5 | Filling: 12 oz. semi-sweet chocolate ?c heavy cream 1 stick sweet butter, cut into bits and softened 2 t kahlua liqueur (or other of your choice) 1 pinch salt in a large saucepan combine the chocolate, cream, butter, and kahlua and heat the mixture over moderately low heat, stirring until it is smooth. |
| 6 | Remove from heat, allow to cool for 30 minutes at room temperature. |
| 7 | Pour into cooled tart shell and refrigerate forat least 3 hours. |
| 8 | Sauce: ?c whipping cream 4 t sugar ?c butter 1 to 1 ?t finely ground expresso coffee in a saucepan, combine cream, sugar, and butter. |
| 9 | Cook over low heat,stirring frequently, until mixture boils. |
| 10 | Boil 5 minutes, stirring occasionally. |
| 11 | Remove from heat. |
| 12 | Stir in expresso grounds. |
| 13 | To serve, spoon a moderate amount of warm sauce on a rimmed plate. |
| 14 | Top with a wedge of tart. |
| 15 | Crust: |
