| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Choco1 | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Chocolate Wafer crumbs |
| 6 | T | Sweet Butter |
INSTRUCTIONS
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 12 Oz. Semi-sweet Chocolate 1/2 C heavy cream 1 stick sweet butter, cut into bits and softened 2 T Kahlua Liqueur (or other of your choice) 1 Pinch salt 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 1/2 C Whipping cream 4 T sugar 1/4 C butter 1 to 1 1/2 t finely ground Expresso 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 expresso grounds. To serve, spoon a moderate amount of warm sauce on a rimmed plate. Top with a wedge of tart. Crust From: Donna Ransdell Date: 13 Feb 96 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 161
Total Fat: 18.9g
Cholesterol: 11.5mg
Sodium: 7mg
Potassium: 232.6mg
Carbohydrates: 40.4g
Fiber: 3.8g
Protein: 2.7g