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The appetizer, French classic

Chicken liver mousse on toasts

Chicken liver mousse on toasts is a classic French appetizer for 6 people, made with chicken livers, butter, and cognac. It takes 30 minutes of active work and is made entirely the day before, resting at least 6 hours in the fridge. Easy to make, at €1.40 per person, its success comes down to pushing it through a sieve for a silky texture.

A chicken liver mousse with cognac, light as a cloud, melting onto a crisp toast, that's my favorite moment of any cocktail hour.

Chicken liver mousse on toasts
For
6 people
Work
30 min
Total time
6 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.40
Calories per person
230 kcalcalculated by Kiloach, your weight coach

This mousse has the texture of a very fine, almost airy cream, with the direct flavor of chicken liver softened by butter and lifted by a touch of cognac. Passing it through a sieve after blending makes all the difference, giving it that smooth, melting quality you'd expect from a good French deli counter, with no grainy texture at all.

It's the kind of appetizer that fits a dinner with friends just as well as a slightly dressed up family meal, perfect for the holiday season or a settling autumn evening. Serve it with warm, crisp toasts, as a starter or alongside other simple bites for a cocktail style dinner.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 6 h 09
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

Make the entire mousse the day before, from cooking the livers through the 6 hour minimum rest in the fridge, which frees up your whole hosting day. The day of, there's nothing left to do before guests arrive except taking the terrine out of the fridge 30 minutes ahead and toasting the bread. When it's time to serve, spoon the mousse onto the warm toasts with a pinch of flaky salt.

The ingredients

6 people

Butcher

  • Chicken livers 300 g

Dairy

  • Butter 150 g
  • Heavy cream 10 cl

Fruits and vegetables

  • Shallots 2
  • Thyme 2 sprigs

Pantry

  • Cognacoften in the pantry 4 cl
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch
  • Flaky saltoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Clean the livers, removing any green bits and sinew, then sear them in a pan with 30 g of butter, the chopped shallots, and the thyme. 5 min

    Keep them pink in the center, 3 to 4 minutes is enough, overcooking gives a metallic taste and a grainy mousse.

  2. Deglaze with the cognac, let it reduce for 1 minute, then remove the thyme. 1 min

    Pull the pan off the heat before pouring in the cognac, it can flare up suddenly.

  3. Blend the livers with the remaining softened butter, the cream, salt, and pepper until you get a smooth, even cream. 3 min

    The butter should be soft but not melted, otherwise the mousse turns oily.

  4. Push the mixture through a sieve, pour it into a terrine dish, cover with plastic wrap pressed directly on the surface, and refrigerate for at least 6 hours. 6 h

    Wrapping the surface directly prevents the gray film that forms on contact with air.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the mousse out of the fridge 30 minutes ahead, then slice the baguette thin and toast the slices. 10 min

    A mousse that's too cold spreads poorly and loses its finesse on the palate.

When it's time to serveThe final touches, right in front of your guests.

  1. Shape the mousse into quenelles or spread it on the toasts and finish with a pinch of flaky salt.

    Toast the bread at the last minute, otherwise moisture from the mousse will make it soggy.

Our tips to get it right

  • Pick chicken livers that look fresh, with a uniform dark red color, that's what guarantees a clean flavor without any bitterness.
  • Weigh out your butter at room temperature before blending, cold butter leaves lumps that the sieve can't always catch.
  • Set the mousse in a wide, shallow dish rather than a deep one, it chills faster and is easier to unmold or shape into quenelles for serving.

The variations

  • Swap the cognac for armagnac or port, the flavor shifts slightly but the result stays just as silky.
  • Add a spoonful of onion or fig confit when plating for a sweet and savory touch that guests tend to love at cocktail hour.
  • For a faster version, skip the sieving step, the mousse will be slightly less fine but just as tasty in a few minutes less.

What to serve it with

  • A glass of dry white wine or champagne
  • Cornichons or a fig chutney
  • A simple green salad afterward

Storage

The mousse keeps for 3 days in the fridge in its covered terrine. It doesn't freeze well, since the butter and cream break down when thawed. Always serve it chilled but not cold, taken out of the fridge about 30 minutes before eating.

Questions about this recipe

Can chicken livers be replaced with duck livers?

Yes, the result will be richer and closer to a foie gras, with a more pronounced flavor. Use the same weight and cut back slightly on the butter since duck livers are fattier.

How do you plate the mousse nicely for a cocktail party?

Shape quenelles using two spoons dipped in hot water, or pipe the mousse with a piping bag for a cleaner look. Place each quenelle on a toast right before serving.

Why does my mousse taste metallic?

That means the livers were overcooked in the pan. Keep them pink in the center, 3 to 4 minutes of cooking is plenty.

Can this mousse be served to more than 6 people?

Yes, just scale up the quantities while keeping the same proportions. Use a larger terrine or several small jars for easier serving at a party.

Can a chicken liver mousse on toasts be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chicken liver mousse on toasts?

Allow 6 h 30 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a chicken liver mousse on toasts?

About 230 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken liver mousse on toasts cost?

About €1.40 per person, that's €8.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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