*  Exported from  MasterCook  *
 
                      Death by Chocolate Truffle Tart
 
 Recipe By     :  Doug from Fabfood List (BulldogFla@aol.com)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---Crust-----
    1 1/2  cups          chocolate wafer crumbs
    6      tablespoons   sweet butter
                         -----Filling-----
    1      12 oz         semisweet chocolate chips
      1/2  cup           heavy cream
    1      stick         butter -- cut into small
                         pieces
    2      tablespoons   Kahlua
    1      pinch         salt
                         -----sauce-----
      1/2  cup           whipping cream
    4      tablespoons   sugar
      1/4  stick         butter
    1      teaspoon      espresso -- finely ground
                         -----Kahlua Whipped Cream-----
      1/2  pint          whipped cream
    3      teaspoons     Kahlua
    3      teaspoons     powdered sugar
 
 This is to *die* for!  Very easy, very fast, very impressive.  Very rich.  
 Fora change, instead of making the espresso sauce, try making Kahlua whipped  
 cream  instead (recipe at bottom).  Takes all of about 15 minutes to make. 
                                                                            
 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:  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: 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.
                                                                            
 Kahlua Whipped Cream: 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.             
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : I made this a few times -- once over Thanksgiving for a trial run and 
 twice during the holiday season -- it got rave reviews from the chocolate 
 lovers -- but the “party poopers” who don't like sweets, said it was too 
 sweet (is there such a thing?)  LOL.  
 
 Posted to Dessert-Lovers 7/99