TRUFFLE TART
Very easy, very fast, very impressive. Very rich.
CHOCOLATE WAFER CRUST: 1 1/2 c chocolate wafer crumbs 6 tb sweet butter. Melt butter; blend w/ crumbs. Pat into 9" tart pan. Bake 300 deg 15 min, cool, and fill.
FILLING: 12 oz semi sweet chocolate 1/2 c h/cream 1 stick sweet butter, in bits 2 Tb Kahlua. Method--heat combined chocolate, cream, butter, and Kalhua over moderately low heat, stirring smooth. Cool offheat 30 min at room temp. Pour into cooled tart shell; refrigerate for at least 3 hours.
SAUCE: 1/2 c h/cream 4 tb sugar 1/4 c butter 1-1 1/2 tsp. finely ground Espresso 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 espresso grounds. To serve, spoon warm sauce on a rimmed plate. Top w/ wedge of tart garnished w/ chocolate curls.
KAHLUA CREAM: 1/2 pt h/cream 1-3 tb Kahlua 1-3 tbl conf Whip cream to consistency of pudding. Gradually add conf, beating to soft peaks. Gradually drizzle in Kahlua, beating to desired consistency.