Chicken Liver Mousse

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This classic chicken liver mousse is a sophisticated addition to any starter platter or charcuterie board. Effortlessly smooth and infused with the rich, aromatic notes of brandy and nutmeg, it offers a luxurious depth of flavour that far surpasses shop-bought alternatives. By gently baking the mixture in a water bath, you achieve a delicate, uniform texture that is wonderfully spreadable, while the clarified butter seal keeps the mousse fresh and vibrant in colour.

As a high-protein dish, this mousse is as nutritious as it is indulgent, making it an excellent choice for a healthy, satisfying snack or an elegant dinner party appetiser. Serve it at room temperature to fully appreciate the silky consistency, accompanied by crisp cornichons, a sprinkle of flaky sea salt, and lightly toasted baguette slices for the ultimate savoury bite.

Ingredients for Chicken Liver Mousse

2 tablespoons finely chopped shallot
1 tesked olivolja
1 vitlöksklyfta, hackad
80ml Cognac or other brandy
170g chicken livers, trimmed (180ml )
5 stora äggulor
240 ml helmjölk
60 ml vetemjöl
1 1/4 teskedar salt
1/2 teskedar svartpeppar
1/4 teskedar nyriven muskotnöt
1/4 teskedar malen kryddpeppar
3/4 stick (6 tablespoons ) unsalted butter
Several bay leaves (preferably fresh
)
Accompaniments: crackers or toasted baguette slices
flaky sea salt
cornichons
a 2 1/2- to 3-cup ovenproof crock or terrine

How to make Chicken Liver Mousse

Placera ugnsgallret i mitten av ugnen och förvärm ugnen till 177 °C.

Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons , 1 to 2 minutes.

Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.

Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in centre comes out clean, about 55 minutes.

Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.

Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.

Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

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