Chicken Liver Mousse Recipe

Prepare and clean livers

Trim any connective tissue, greenish bits or large blood vessels from the chicken livers. Pat them dry with paper towels. Removing excess moisture ensures a smooth, not watery mousse.

Sweat shallot & garlic

In a large sauté pan over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped shallot and cook gently for 4–6 minutes until translucent and soft but not browned. Add the minced garlic and cook another 30–45 seconds until fragrant. Remove pan from heat and let cool slightly.

Cook livers

Increase the heat to medium-high and add 2 tablespoons of butter to the same pan. When the butter is hot and foaming, add the trimmed livers in a single layer (do not overcrowd; cook in batches if needed). Sear for about 1½–2 minutes per side until browned on the outside but still slightly pink inside. Overcooking makes the mousse grainy. Transfer livers to a plate and allow to rest briefly.

Flambé or deglaze

Return the shallot mixture to medium heat. Add the brandy or cognac, carefully ignite (optional) to flambé and burn off the alcohol, or simmer for 1 minute to reduce slightly. Scrape any browned bits from the pan into the shallot mixture.

Blend base

In a food processor or blender, add the seared livers, shallot-brandy mixture, egg yolks, thyme leaves, allspice, salt and pepper. Pulse until coarsely combined. With the motor running, slowly stream in the heavy cream, then add remaining 0 tbs (see note) of softened butter (reserve 2 tbs for sealing) until mixture is completely smooth and silky. If needed, pass the mixture through a fine-mesh sieve into a bowl to remove any connective bits for extra smoothness.

Temper and set

Taste and adjust seasoning. Transfer the puréed mousse into ramekins or a terrine, smoothing the surface. Tap gently to remove air pockets. Place ramekins in a baking pan and add hot water to come halfway up the sides (bain-marie). Bake in a preheated oven at 300°F (150°C) for 25–30 minutes, or until edges are set and center still slightly jiggly when nudged.

Cool and seal

Remove ramekins from the water bath and let cool to room temperature. Skim any fat from the surface. Pour the 2 tablespoons of melted butter evenly over each mousse to create an airtight seal. Chill in the refrigerator for at least 4 hours or overnight to fully set and develop flavor.

Serve

To serve, run a thin knife around the ramekin edge and invert onto a plate or serve straight from ramekin. Garnish with chopped parsley or chives and serve with cornichons/pickled shallots and toasted baguette or crackers. Provide salt and pepper at the table for final adjustment.

Storage

Properly sealed with melted butter and refrigerated, the mousse will keep 3–4 days. Freeze the mousse (without butter seal) in an airtight container up to 1 month; thaw overnight in the refrigerator before sealing and serving.