Barefoot Contessa Truffled Chicken Liver Mousse

Barefoot Contessa Truffled Chicken Liver Mousse is made with fresh chicken livers, yellow onion, thyme, Cognac, truffle butter, and duck fat. This recipe creates a rich, creamy pâté ideal for entertaining. It takes about 9 hours total to prepare and serves 1 large or 4 small ramekins.

Barefoot Contessa Truffled Chicken Liver Mousse Ingredients

• 1¼ pounds fresh chicken livers, fat and membranes trimmed
• 1 cup whole milk
• 8 tablespoons (1 stick) unsalted butter, at room temperature, divided
• 1½ cups chopped yellow onion (1 large)
• 1 teaspoon fresh thyme leaves
• ¼ cup Cognac or brandy
• Kosher salt and freshly ground black pepper
• 3 ounces white truffle butter, at room temperature
• ½ cup minced fresh flat-leaf parsley, plus extra sprigs
• 3 to 4 tablespoons melted duck fat or clarified butter
• Crackers or toast triangles, for serving

How To Make Barefoot Contessa Truffled Chicken Liver Mousse

1. Soak the Livers: Place the chicken livers in milk in a medium bowl. Cover and refrigerate for at least 2 hours, then drain and discard the milk.
2. Cook the Onions: Melt 4 tablespoons of butter in a skillet over medium heat. Add onions and cook 8–10 minutes until tender but not browned.
3. Cook the Livers: Add chicken livers and thyme. Cook for 4–5 minutes until lightly browned outside but still raw inside. Add Cognac, 1 tablespoon salt, and 2 teaspoons pepper; cook 3–4 more minutes until pink inside.
4. Cool and Process: Transfer mixture to a food processor and let cool for 15 minutes.
5. Blend the Mousse: Pulse until nearly smooth. Add remaining diced butter and truffle butter; process until smooth. Add parsley and pulse just to combine.
6. Fill Ramekins: Pour mousse into ramekins. Top with a thin layer of duck fat or clarified butter and a parsley sprig.
7. Chill and Serve: Refrigerate at least 6 hours. Bring to room temperature for 15 minutes before serving with crackers or toast.

Recipe Tips

• Don’t Overcook the Livers: Keep them pink inside to ensure a smooth, moist mousse.
• Use White Truffle Butter: This adds luxurious flavor—available from specialty stores or online.
• Chill Fully: The mousse needs time to set properly before serving.
• Top with Duck Fat: The protective fat layer helps preserve freshness and adds richness.
• Garnish for Presentation: A fresh parsley sprig gives an elegant finish.

What To Serve With Chicken Liver Mousse

This mousse pairs beautifully with toasted baguette slices, water crackers, or crostini. It also complements a charcuterie board with cornichons, grainy mustard, and cured meats.

How To Store Chicken Liver Mousse

Refrigerate: Cover tightly and store in the refrigerator for up to 1 week.
Freeze: Not recommended, as texture may change when thawed.

Chicken Liver Mousse Nutrition Facts

Estimated per ¼ cup serving:

• Calories: 210
• Total Fat: 17g
• Saturated Fat: 9g
• Carbohydrates: 2g
• Sugar: 1g
• Protein: 11g
• Sodium: 280mg

FAQs

Why soak the livers in milk?
Soaking removes bitterness and results in a cleaner flavor.

Can I substitute the truffle butter?
Yes, use regular butter, though the truffle flavor adds depth.

How do I clarify butter?
Melt butter, let solids settle, and pour off the clear top layer.

Can I use chicken fat instead of duck fat?
Yes, chicken schmaltz or clarified butter will work.

Can this be made ahead?
Yes, it can be made up to a week in advance and stored in the fridge.

Try More Recipes:

• Barefoot Contessa Roasted Red Pepper Hummus
• Barefoot Contessa Parmesan Kale Chips
• Barefoot Contessa Antipasto