Chicken Liver Mousse
Indulge in the rich and velvety luxury of Chicken Liver Mousse, a classic French-inspired dish that's both elegant and surprisingly easy to make. This recipe transforms tender chicken livers, sautéed with shallots, garlic, and fragrant thyme, into a silky spread with the help of creamy butter, heavy cream, and a splash of brandy for depth. The mousse is strained for an ultra-smooth texture and sealed with melted butter, making it an ideal make-ahead appetizer for entertaining. Serve this delicacy chilled with crusty bread or crackers, and watch it become the star of your charcuterie board. With its sophisticated flavor and indulgent finish, this Chicken Liver Mousse is the perfect addition to any gourmet gathering.
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Recipe Information
Ingredients
- 450 grams chicken livers
- 170 grams unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 60 milliliters dry white wine
- 60 milliliters heavy cream
- 30 milliliters brandy
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 50 grams unsalted butter (for sealing, optional)
- 1 sprig fresh parsley (for garnish, optional)
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any white connective tissue or greenish spots.
In a large skillet, melt half of the butter (85 grams) over medium heat. Add the chopped shallots and garlic, cooking until softened, about 2-3 minutes.
Add the chicken livers to the skillet and cook for 5-7 minutes, turning occasionally, until they are browned on the outside but still slightly pink in the middle.
Stir in the thyme, salt, black pepper, cayenne pepper, dry white wine, and brandy. Bring to a simmer and cook for another 2 minutes to reduce the liquid slightly.
Transfer the mixture to a blender or food processor while still warm. Blend until smooth, scraping down the sides as needed.
With the blender running, gradually add the remaining 85 grams of butter, a few pieces at a time, followed by the heavy cream. Blend until the mousse is silky and fully emulsified.
Taste the mousse and adjust seasoning, adding more salt or pepper if necessary.
Strain the mixture through a fine-mesh sieve into a bowl to ensure an ultra-smooth texture.
Transfer the strained mousse into ramekins or small jars. Smooth the surface with a spatula.
If desired, melt the additional 50 grams of butter and pour a thin layer over the surface of each mousse to help seal it and prevent oxidation. Refrigerate until the mousse is firm, at least 2-3 hours.
Serve chilled, garnished with a sprig of fresh parsley if desired. Pair with crusty bread, crackers, or crostini.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.6 g | 367% | |
| Saturated Fat | 147.2 g | 736% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 1965 mg | 655% | |
| Sodium | 7141 mg | 310% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 170 mg | 13% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
