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"Death by Chocolate" Truffle Tart With Espresso Sauce

Author/Submitted by: Donna Ransdell (13 Feb 96)
Servings: 1
Categories: Chocolate / Coffee / Desserts / Pies & Pastries / Sauces / Tarts


1 1/2  cups  Chocolate wafer cookie crumbs
6  tablespoons  Butter

12  ounces  Semisweet chocolate
1/2  cup  Heavy cream
1  stick  Butter, cut into bits and softened
2  tablespoons  Kahlua
1  pinch  Salt

1/2  cup  Whipping cream
4  tablespoons  Sugar
1/4  cup  Butter
1  teaspoon  Espresso coffee, finely ground

1. Crush or grind fine chocolate wafers in food processor. Melt butter and blend into crumbs. Pat into tart or pie pan. Chill until firm before filling or bake at 300 degrees for 15 minutes, cool,and fill.

2. 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 for at least 3 hours.

3. 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.

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