Crust Instructions: Crush or grind fine chocolate wafers in food processor or put wafer in a ziploc and crush with a rolling pin. Melt butter and blend into crumbs. Pat into tart or 9" pie pan. Chill until firm (about 1 hour) before filling or bake at 300 degrees for 15 minutes, cool, and fill.

If chilled, just before serving, rub the outside of the filled pie plate with a warm, damp towel. This softens the butter in the crust, making it less likely to stick to the pie plate. To prepare the towel, rinse it in very hot water, then wring well. This procedure is not necessary if the crust is baked, since it will slide out easily by itself.

Filling Instructions: 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 Instructions: 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.

Whipped Cream (Alternative) Instructions: Whip cream until the consistency of pudding. Gradually add the powdered sugar, beating until soft peaks form. Gradually drizzle in the Kahlua, beating until desired consistency is obtained.