📝 About This Recipe
This luxurious mousse is a masterclass in French bistro elegance, transforming humble poultry offal into a silk-smooth delicacy. Infused with aromatic shallots, fresh thyme, and a generous splash of Cognac, the flavor profile is rich, earthy, and sophisticated. It is the ultimate appetizer for those who appreciate the finer nuances of charcuterie and a buttery, melt-in-your-mouth texture.
🥗 Ingredients
The Liver Base
- 1 lb Chicken livers (cleaned, trimmed of connective tissue and green spots)
- 1 cup Whole milk (for soaking the livers)
- 1.5 cups Unsalted butter (cubed and softened at room temperature)
Aromatics and Deglazing
- 2 Shallots (finely minced)
- 2 Garlic cloves (minced)
- 1 tablespoon Fresh thyme (leaves only, chopped)
- 1/4 cup Cognac or Brandy (high quality)
- 2 tablespoons Heavy cream
Seasoning and Clarified Butter Seal
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1/4 teaspoon Pink curing salt (optional) (helps maintain a rosy pink color)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/8 teaspoon Ground allspice (for a hint of warmth)
- 1/2 cup Unsalted butter (melted and clarified for the top seal)
- 2-3 Fresh bay leaves (for garnish)
👨🍳 Instructions
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1
Place the trimmed chicken livers in a bowl and cover with the milk. Let them soak for at least 30 minutes in the refrigerator; this removes any bitterness and ensures a mild flavor.
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2
Drain the livers and pat them thoroughly dry with paper towels. Season them generously with salt, pepper, and the pinch of allspice.
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3
In a large skillet over medium heat, melt 2 tablespoons of the softened butter. Add the minced shallots and cook until translucent and soft, about 3-4 minutes.
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4
Stir in the garlic and thyme, cooking for another 60 seconds until fragrant, being careful not to brown the garlic.
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5
Increase the heat to medium-high. Add the chicken livers to the pan in a single layer. Sear them for about 2 minutes per side; they should be browned on the outside but still distinctly pink and soft in the middle.
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6
Pour in the Cognac. If using a gas stove, be careful of the flame. Let the alcohol bubble and reduce by half, scraping up any browned bits (fond) from the bottom of the pan.
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7
Remove the pan from the heat and stir in the heavy cream. Allow the mixture to cool for about 5-10 minutes so it is warm but not piping hot.
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8
Transfer the entire contents of the skillet into a food processor or high-speed blender.
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9
Pulse until the mixture is broken down, then with the motor running, add the remaining softened butter one cube at a time. This creates a stable emulsion for a silky texture.
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10
For a truly professional finish, press the warm mixture through a fine-mesh sieve (tamis) using a spatula. This removes any tiny bits of grit or fiber.
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11
Taste the mousse and adjust seasoning if necessary. Spoon the mousse into small ramekins or a decorative jar, smoothing the top with a spoon.
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12
Gently pour the clarified butter over the top of each ramekin to create a 1/8-inch seal. Place a bay leaf or a sprig of thyme on top for decoration before the butter sets.
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13
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to marry and the mousse to firm up.
💡 Chef's Tips
Always soak the livers in milk or water to neutralize iron-heavy flavors for a sweeter result. Do not overcook the livers; if they turn grey in the center, the mousse will be grainy rather than creamy. Ensure your butter is truly at room temperature before blending to prevent the mousse from 'breaking' or curdling. The clarified butter seal is essential as it prevents the surface from oxidizing and turning an unappetizing grey. If you don't have Cognac, a dry Sherry or even a dark rum can provide a beautiful alternative depth of flavor.
🍽️ Serving Suggestions
Serve with a warm, crusty baguette or thin triangles of toasted brioche. Pair with something acidic like cornichons, pickled red onions, or a dollop of fig jam to cut through the richness. A crisp glass of Sauternes or a dry sparkling wine like Champagne complements the buttery fat perfectly. Offer a small pile of flaky sea salt on the side for guests to sprinkle over their spread toast. Add a small side salad of bitter greens like frisée tossed in a light vinaigrette.