Velvety Mocha Tart... Mmmmm

So a little while back, my husband and I were shopping at our local Borders (which is no longer open) and we found this cookbook in the bargain area.  The cookbook is called 1001 Recipes by Martha Day.  We've made a few things out of the book and have definitely gotten our money's worth so far.  This last week though I was inspired by something I saw on either Martha Stewart or Paula Dean... I know so hard to keep those two apart.  Anyhow, I decided I wanted to make a tart.  Of course, I didn't know what kind of tart I wanted to make but I know that my husband likes any dessert with chocolate in it.  The recipe I chose is called Velvety Mocha Tart and it was insanely easy to make.

Here is the recipe with the measurements that I understood :-

For the filling:
2 tsp instant espresso coffee
2 tbsp hot water
6 oz semisweet chocolate
1 oz bitter chocolate
1 1/2 cups whipping cream, slightly warmed
1/2 cup whipped cream, to decorate
chocolate-coated coffee beans, to decorate

For the base:
2 1/2 cups crushed chocolate wafers
2 tbsp caster (superfine) sugar
5 tbsp butter, melted


1.  To make the base, combine the crushed chocolate wafers with the sugar and butter in a bowl.

2.  Press the mixture over the base and sides of a 9in pie dish.  Chill.

3.  Dissolve the coffee in the water.  Set aside to cool.

4.  Melt the plain and bitter chocolates in the top of a double boiler and set the base of the pan in cold water to cool.

5.  Once the chocolate has melted, remove from the double boiler and set the base of the pan in cold water to cool.

6.  Whip the cream until light and fluflly.  Add the coffee and whip until the cream just holds its shape.

7.  When the chocolate is at room temperature, fold it gently into the cream.

8.  Pour into the cookie base and chill until firm.  Decorate with piped whipped cream and chocolate-coated coffee beans just before serving.