Chicken Liver Mousse Recipe

Chicken liver mousse is a classic of the french kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. For a pre-dinner snack or as canaps at the grandest party, this simple pt can excel in any situation. The clue to the lightness and creaminess of this pt is in the name. This is a mousse, not a coarse pt made from meat and offal, notr is it a terrine which endures long, slow cooking for a wholesome, chunky pt (again using both meat and sometimes offal and nearly always wrapped in bacon or pancetta to prevent it becoming dry). It takes moments to assemble, then some time for chilling, but none of it takes much effort and you are rewarded with a delicious, light, creamy mousse, perfect for spreading on warm toast, your favorite crackers, or onto a sliver of sourdough.