Crush or
grind fine chocolate wafers in food processor. Melt 6 tbsp 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. Filling: In a large saucepan combine the chocolate,
cream, 8 tbsp butter, and liqueur (of your choice) 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 remaining butter. Cook over low heat,stirring frequently, until
mixture boils.
Boil 5 minutes, stirring occasionally. Remove from heat.
Stir in espresso grounds.
