Serves:

Ingredients:

1 1/2 c Chocolate Wafer crumbs
6 tb Sweet Butter

Method:

My notes: this is to *die* for! Very easy, very fast, very impressive.
Very rich.
Instead of making the espresso sauce, make Kahlua whipped cream instead (recipe at bottom).
Takes all of about 15 minutes to make.
Standard Chocolate Wafer Crust: Crush or grind fine chocolate wafers in food processor or put wafers in a ziploc and crush with a rolling pin.
Melt butter and blend into crumbs.
Pat into tart or 9" pie pan.
Chill until firm (about 1 hour) before filling or bake at 300 degrees for 15 minutes, cool,and fill.
If chilled, just before serving, rub the outside of the filled pie plate with a warm, damp towel.
This softens the butter in the crust, making it less likely to stick to the pie plate.
To prepare the towel, rinse it in very hot water, then wring it well.
This procedure is not necessary if the pie crust is baked, since it will slide out easily.
Filling: 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 In a medium 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 for at least 3 hours.
Sauce: 1/2 C Whipping cream 4 T sugar 1/4 C (1/2 stick) butter 1 to 1 1/2 t finely ground Expresso coffee 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.
hmph! a MODERATE amount it says.
'tain't no moderation involved here! ~=> Kahlua Whipped Cream 1/2 pint whipping cream 1 3 Tbsp Kahlua 1 3 Tbsp powdered sugar Whip cream until the consistency of pudding.
Gradually add the powdered sugar, beating until soft peaks form.
Gradually drizzle in the Kahlua, beating until desired consistency is obtained.