Death By Chocolate Truffle Tart with Espresso Sauce

• 1 1/2 cups chocolate wafer crumbs
• 6 tablespoons butter
• 12 ounces dark chocolate
• 1/2 cups heavy whipping cream
• 4 ounces butter cut into bits and softened
• 2 tablespoons coffee brandy Kahlua liqueur (or other of your choice)
• 1 pinch salt
• 1/2 cups heavy whipping cream
• 4 tablespoons sugar
• 1/4 cups butter
• 1 teaspoon coffee beans, whole expresso beans, ground, up to 1-1/2 tsp

1. Crush or grind fine chocolate wafers in food processor.
2. Melt butter and blend into crumbs.
3. Pat into tart or pie pan.
4. Chill until firm before filling or bake at 300F (150C) for 15 minutes, let cool and then fill.
5. Filling:
6. In a large saucepan combine the chocolate, cream, butter, and Kahlua coffee liquer (or other favorite) and heat the mixture over moderately low heat, stirring until it is smooth.
7. Remove from heat, allow to cool for 30 minutes at room temperature.
8. Pour into cooled tart shell and refrigerate for at least 3 hours.
9. Sauce: In a saucepan, combine cream, sugar, and butter.
10. Cook over low heat, stirring frequently, until mixture boils.
11. Boil 5 minutes, stirring occasionally.
12. Remove from heat.
13. Stir in expresso grounds.
14. To serve, spoon a moderate amount of warm sauce on a rimmed plate.
15. Top with a wedge of tart.

chocolate wafer crumbs, butter, chocolate, heavy whipping cream, butter, coffee brandy kahlua, salt, heavy whipping cream, sugar, butter, coffee beans

Taken from recipeland.com/recipe/v/death-by-chocolate-truffle-tart-50826 (may not work)