Crust:

1½	c.	chocolate wafer crumbs
6	tbsp.	sweet butter

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

Filling:

12	oz.	semi-sweet chocolate
½	c.	heavy cream
1	stick	sweet butter, cut into bits and softened
2	tbsp.	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 for at least 3 hours.

Sauce:

½	c.	whipping cream
4	tbsp.	sugar
¼	c.	butter
1 to 1½	tsp.	finely ground Espresso 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 espresso grounds.

To serve, spoon a moderate amount of warm sauce on a rimmed plate.  Top with a wedge of tart.