Description
A rich and creamy liver mousse that is perfect as a spread or appetizer.
Ingredients
Scale
- 1 pound chicken livers
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1 shallot, finely chopped
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon brandy or cognac
- 1 tablespoon Dijon mustard
Instructions
- Clean and trim the chicken livers, removing any connective tissue.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and sauté until translucent.
- Add the chicken livers and cook until no longer pink, about 5-7 minutes.
- Remove from heat and let cool slightly before transferring to a food processor.
- Add the remaining butter, heavy cream, thyme, salt, pepper, brandy, and Dijon mustard to the food processor.
- Blend until smooth and creamy. Adjust seasoning to taste.
- Transfer the mousse to a serving dish and refrigerate for at least 2 hours to set.
Notes
- Serve with toast points or crackers.
- This mousse can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 70mg