Truffled Chicken Liver Mousse

A few months back, I borrowed a copy of Ina Garten’s “Make It Ahead” from our local library to get some ideas for entertaining that can be made ahead with little fuss right before serving. Overall, she had some recipes that looked great, but I only found a few recipes that fit what I was looking for. One of those recipes was for a Truffled Chicken Liver Mousse. It needs to be made in advance, but can be made up to a week ahead of time, which was perfect as a make ahead food for the Harvest Party.

Truffled Chicken Liver Mousse

3 full small ramekins or 1 large ramekin

  • 1 1/2 pounds chicken livers, fat and membranes trimmed
  • 1 cup whole milk
  • 8 tablespoons unsalted butter, at room temperature, divided
  • 1 large yellow onion, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup applejack brandy
  • Kosher salt and black pepper
  • 3 ounces white truffle butter, room temperature
  • 1/2 cup fresh flat-leaf parsley
  • 3-4 tablespoons melted duck fat or clarified butter

Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.

Melt 4 tablespoons of the butter in a medium skillet over medium heat. Add the onion and saute for 8-10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4-5 minutes, turning with tongs to cook evenly, until they are lightly browned on the outside, but still pink on the inside. Add the applejack, 1 tablespoon salt and 2 teaspoons pepper and cook for an additional 3-4 minutes (livers will still be pink on the inside). If the livers are overcooked, the pate will be dry. Pour the contents of the pan into the bowl of a food processor fitted with a metal blade and allow to cook for 15 minutes. Pulse the liver mix until the livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl.

Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate.

Pour the mousse into three small ramekins or one large one. Pour a thin layer of melted duck fat or clarified butter on each mousse. Wrap with plastic wrap and refrigerate for at least 6 hours, and up to one week. Allow to sit at room temperature for 15 minutes before serving with crackers.



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