Yield: 1 Servings
|1½ cup||Chocolate Wafer crumbs|
|6 tablespoons||Sweet Butter|
|12 ounces||Semi-sweet Chocolate|
|½ cup||Heavy cream|
|1||Stick sweet butter,|
|Cut into bits and softened|
|2 tablespoons||Kahlua Liqueur (or other of|
|½ cup||Whipping cream|
|1 teaspoon||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.
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 <fboucher@...>