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Light, creamy, rich and just absolutely decadently delicious, this Chicken Liver Mousse recipe is also incredibly easy to make and the perfect way to impress your guests.
This recipe was originally published in April 2018. It has been updated for photos and content.
Plus, bacon jam guys. Oniony, bacony, salty sweet goodness complements the mousse perfectly. You need this in your life.
For those of you that don't love liver, don't worry, the liver flavor is cut with delicious flavors such as garlic, shallots, brandy, cream cheese, and then lightened up with a generous amount of cream.
Talk about being fancy though. Your friends and family will never know how easy this is. They'll think you spent hours making it...but you really spent less than 30 minutes. And it's super easy to make in advance.
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What is the Difference Between Chicken Liver Mousse and Pate?
Pate tends to be much thicker and heavier, while the mousse has been lightened up with cream and/or egg whites to give it a creamier, lighter texture. The mousse is also beaten to give it an airier texture.
Ingredients
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Chicken livers should be easy to find at your local grocery store. If you can't find them, ask the butcher. They should have them.
Other ingredients like garlic, cream, shallot and cream cheese should all also be easy to find.
This recipe does call for brandy, and I highly recommend it. While you can technically leave it out, the flavor won't be the same.
Ingredients for Bacon Jam:
The bacon jam adds a sweet, tangy flavor that complements the chicken liver mousse perfectly.
Step By Step Instructions
First, you'll want to soak the chicken livers in milk for 2 hours up to overnight; it softens the flavor a bit and makes them more tender. This step isn't mandatory if you're strapped for time, but I like to do it.
Drain the livers and rinse them well under cool water. Do this whether or not they were soaked in milk beforehand.
Heat 2 tablespoons of the butter in a skillet over medium heat. Saute the chicken livers a few minutes on each side until they are just barely pink in the middle, but cooked through. It should take about 5 minutes.
Remove them from the skillet and set them aside. Add the remaining 2 tablespoons of butter to the skillet with the garlic and shallots. Saute for about 3-5 minutes, or until soft.
Add the chicken livers back to the skillet along with the brandy and cream cheese and cook for about 3-4 minutes, until much (but not all) of the liquid has been absorbed.
Remove from heat and place in a blender. I recommend letting the livers cool for a bit at this point to avoid a messy chicken liver explosion.
Once cooled, add the cream, starting with ¼ cup, and puree. Add more cream as needed if the mixture is too thick.
Store it in a sealable jar in the fridge for about 3-4 days.
This light and creamy French style chicken liver mousse is best served chilled with bacon jam.
How to Make Bacon Jam
First, fry up 5 pieces of bacon and crumble into small pieces.
Heat the butter in a saucepan over medium heat. Add the onions and cook until they start to caramelize, about 10 minutes.
Add the remaining ingredients and bring to a boil, stirring often. Simmer for about 5-10 minutes, or until mixture has become thick and glossy. Make you you stir periodically to prevent the sugar from burning.
Store in a sealable container in the fridge for up to one week.
I recommend serving the chicken liver mousse on a thinly sliced French baguette topped with homemade bacon jam.
Servings Suggestions
- Let it sit at room temperature for serving;
- Serve it with a crusty baguette, crackers, toast, etc.
- Drizzle the mousse with honey;
- Top with toasted pecans, almonds or hazelnuts (my favorite);
- Serve with a side of cornichons, pickled onions, mustard and/or fruit preserves;
- Really guys, the bacon jam is my favorite accompaniment for this...
Expert Tips
- If you're making this in advance, pour a thin layer of smaltz (rendered chicken fat), olive oil, bacon fat or duck fat over the top of the mousse in a jar. This helps to keep it from oxidizing.
- Add additional cream if the mousse is too thick.
- Add additional salt to taste at the end. I use a minimal amount of salt in the recipe as everyone's tastes preferences are different.
- For extra creamy mousse, strain it through a sieve or cheesecloth.
More Ways to Use Chicken Parts
- Braised Chicken Feet;
- Instant Pot Chicken Bone Broth;
- Chicken Heart Yakitori or you can try this Chicken Thigh Yakitori;
- Fried Chicken Gizzards.
Favorite Appetizers to Impress
- Cured Salmon;
- Roasted Bone Marrow;
- Corn Fritters with Harissa Yogurt Sauce;
- Easy Baked Brie;
- Bacon Wrapped Asparagus;
- Mushroom Tart;
- Browse all the Appetizer Recipes.
Did you make this chicken liver mousse? rate the recipe and leave a comment below to let me now how it turned out.
Recipe
Chicken Liver Mousse with Bacon Jam
Ingredients
Chicken Liver Mousse:
Bacon Jam:
- 5 slices bacon cooked and crumbled
- 1 large yellow or white onion sliced
- 1 tablespoon butter
- ¼ cup coconut sugar (substitute brown sugar)
- 1 tablespoon apple cider vinegar
- ⅛ tsp. cayenne pepper
- 1 tablespoon dijon mustard
- ¼ cup maple syrup
Instructions
Chicken Liver Mousse:
- Rinse the chicken livers in cold water. Cover with milk and let sit for 2 hours or overnight (this step is optional)
- Drain the chicken livers and rinse them well under cold water.
- Heat 2 tablespoons of the butter in a skillet over medium high heat.
- Add the chicken livers and cook about 3 minutes per side. Remove from heat and set aside.
- Add the garlic and shallots to the skillet with the remaining 2 tablespoons of butter and cook until they are soft and just starting to brown (about 2-3 minutes).
- Add the chicken livers back to the skillet along with the brandy and cream cheese and cook until the liquid is mostly absorbed and cream cheese is melted, about 3-4 minutes.
- Remove from heat and let cool for about 10-15 minutes before putting them int he blender.
- Place the mixture in a blender once cooled.
- Add the cream to the blender and puree until smooth. Add additional cream if the mixture is too thick.
- Add additional salt to taste if desired.
- Store in a covered container in the fridge for up to one week. If making in advance, add a thin layer of olive oil, schmaltz, bacon fat or duck fat to the top of the jar to prevent the mousse from oxidizing.
Bacon Jam:
- Heat the butter in a saucepan over medium heat. Add onions and cook until starting to caramelize, about 10-15 minutes.
- Add remaining ingredients and stir periodically to ensure the sugar does not burn.
- Simmer until mixture has become thick and glossy (about 10-15 minutes). Remove from heat.
- Let the jam cool and store in a covered jar in the fridge for up to one week.
Expert Tips:
- If you're making this in advance, pour a thin layer of smaltz (rendered chicken fat), olive oil, bacon fat or duck fat over the top of the mousse in a jar. This helps to keep it from oxidizing.
- Add additional cream if the mousse is too thick.
- Add additional salt to taste at the end. I use a minimal amount of salt in the recipe as everyone's tastes preferences are different.
- For extra creamy mousse, strain it through a sieve or cheesecloth.
Nutrition
Julia
This looks delicious! I sometimes make chicken liver pate, but never tried making a mousse. Saving this recipe for later!
Danielle
Hope you love it 🙂
Charla
What a great appetizer, looks like something you would see in a 5 star restaurant. I bet it tastes amazing too!
Danielle
Thanks!
Jessica Formicola
We've made this several times before and it's very delicious every time! Can't wait to start having get togethers again so that I can serve this!
Danielle
I'm so glad you enjoyed it!
Priya Shiva
Love this recipe! Im saving it to try this mousse soon..
Danielle
Thanks!
Helen of Fuss Free Flavours
Such a good idea to make your own,using only the ingredients you need. Perfect for enjoying on melba toast, and the bacon jam just sets it off perfectly.
Danielle
Thanks Helen!
Marcia
This looks terrific. Are there ways I can modify this recipe? What's happens if I don't soak the chicken livers in milk? Plus, I don't have brandy. Can I add wine or just omit this from the recipe? Thank you.
Danielle
If you don't don't soak the chicken lovers in milk, they won't be quite as tender, but should still be fine. You can omit the brandy. It won't have quite the same flavor, but shouldn't have too much of an impact on the recipe. If you have sherry, you could add that instead. Otherwise just omit it. Hope you enjoy it!
Janette | Culinary Ginger
This mousse looks so good and just when I thought it couldn't be better you hit me with bacon jam 🙂
Danielle
LOL! The bacon jam really makes it!
Eunice
Can this mousse e frozen? On the other hand, I bought the chicken livers on Monday and plan to serve the mousse on Sunday. I noticed that you said the mousse could be kept for a week so maybe I’m okay? Thanks, E
Danielle
Hi Eunice! Yes, you can definitely freeze this. Just thaw it overnight and serve 🙂
Amy | The Cook Report
I adore pate and this version sounds perfect, I love the addition of the bacon as well!
Danielle
Bacon makes everything better, right? LOL!
Jacqueline Meldrum
Blenders are just so useful for recipes like these, aren't they? I couldn't manage without mine.
Danielle
Right? I actually went years without a blender, and don't know how I managed!
Monica | Nourish & Fete
I'm drooling over that bacon jam -- a definite party winner! And I love how simple it is to make!
Danielle
OMG, the bacon jam was so good! I'll be making it for years to come 🙂
Demeter
What a great idea for an appetizer at a dinner party! You'd really impress your guests!
Danielle
It would totally be an awesome party appetizer!