Chocolate Truffle Tart

1. Bring cream to brief simmer in small saucepan over medium-high heat. Off heat, stir in chocolate and butter, cover pan, and let stand until chocolate is mostly melted, about 2 minutes. Gently stir mixture until smooth, then stir in cognac.
2. Pour filling into tart shell and refrigerate tart, uncovered, until filling is firm, about 2 hours. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.

Brandy or Grand Marnier may be substituted for the cognac. This tart is extremely rich and is best served with fresh berries and unsweetened whipped cream.

ESPRESSO TRUFFLE TART
Omit cognac and add 2 teaspoons instant espresso powder or instant coffee to hot cream with chocolate.

PEANUT BUTTER TRUFFLE TART
Spread 1⁄2 cup smooth peanut butter over bottom of tart shell and refrigerate while preparing chocolate filling. Smooth chocolate filling over peanut butter and chill as directed.