Mousse au foie de volaille et Cognac

We have reached the end of 2105 and it is a time when many of us are entertaining. We need recipes for parties or cocktails which taste good and are really easy and quick to make. One of my stand-bys is a light chicken liver mousse. By mousse I use the French idea of light creamy texture rather than a mousse created from whipped ingredients. This Mousse can be served as a starter for a large dinner party, as a canape for a cocktail party or part of a buffet table. It really takes just a few minutes to prepare and is just about impossible to ruin. The ingredients I use give the Mousse a flavour which tastes subtly different from a traditional “chicken liver pate”. I poach the chicken livers in a sweet sherry which gives a special flavour then blend in all the other ingredients. The crème fraiche adds lightness and a slight tang, the butter adds richness, the nutmeg a hint of spice and the cognac adds depth of taste. By leaving it to chill overnight in the fridge it allows the flavours to develop. I recommend pairing the Mousse with a chilled sweet wine such as a Chateau Lafaurie Peyraguey 06 Sauternes from Bordeaux.

Ingredients for 6 as a starter

  • 250g chicken livers
  • 300ml sherry
  • 80g butter
  • 100ml crème fraiche
  • ½ teaspoon nutmeg
  • Salt and ground black pepper to taste
  • 25ml Cognac


  1. Bring sherry to boil in a pan
  2. Add chicken livers and poach in boiling water for 3 minutes
  3. Drain off liquid
  4. Place in a bowl and blend until smooth
  5. Add crème fraiche and blend
  6. Add crème fraiche, nutmeg salt and pepper and blend
  7. Add Cognac and blend until smooth
  8. Store in porcelain bowls , cover with cling wrap
  9. Chill in fridge overnight this allows the flavours to develop

Serve with crisp baguettes and a chilled sweet white wine such as a Sauternes or a rich sherry

– enjoy your New Year’s celebrations

             Bon Appétit!

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