Death by Chocolate Truffle Tart

* 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