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The starter, French classic

Chicken liver mousse with fig jam

Chicken liver mousse with fig jam is a classic French starter for 6, made with chicken livers, butter, and port, topped with fig jam and served on toast. It takes 30 minutes of active work and can be made entirely the day before. It's easy to pull off and costs about €2.20 per person, with the key being to blend the warm livers with cold butter for a silky texture.

A silky chicken liver mousse with a splash of port and fig jam on a crisp toast, a sweet way to start the meal.

Chicken liver mousse with fig jam
For
6 people
Work
30 min
Total time
5 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.20
Calories per person
380 kcalcalculated by Kiloach, your weight coach

This mousse has the texture of a fine cream, almost melting, carried by port and cognac that soften the taste of the liver. The fig jam adds a sweet note that balances the dish without overpowering it, and the crisp toast gives the textural contrast that makes it work so well.

It's an ideal starter for a dinner with friends or a family meal in fall or winter, when you want something elegant without spending the evening in the kitchen. It fits naturally into a classic French menu, followed by a braised dish or a roast, and the big advantage is that it's made entirely the day before.

The schedule

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

  1. The day before 4 steps, 4 h 28
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step

The day before, you trim and cook the livers, blend the mousse, and let it set in the fridge for at least 4 hours. Just before guests arrive, take the mousse out of the fridge and toast the bread. At serving time, spoon fig jam onto each mousse and set the toasts alongside.

The ingredients

6 people

Butcher

  • Chicken livers 400 g

Dairy

  • Butter 200 g

Fruits and vegetables

  • Shallots 2
  • Thyme 3 sprigs

Pantry

  • Portoften in the pantry 6 cl
  • Cognacoften in the pantry 3 cl
  • Fig jam 120 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Sandwich bread 12 slices

Allergens Lactose, Gluten

The recipe, moment by moment

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

  1. Trim the livers, removing any green spots and sinew, then pat them dry. 10 min

    Remove every trace of green, that's what causes bitterness in the mousse.

  2. Melt a little butter, sear the shallots then the livers for 3 minutes, deglaze with port and cognac, add the thyme, salt, and pepper. 8 min

    The livers should stay pink in the center, that's what gives the mousse its softness.

  3. Blend the warm livers with the remaining butter cut into cubes, then pass through a sieve for a perfectly smooth texture. 10 min

    Press the mousse through with a spatula, you'll get a creamy texture.

  4. Pour into small glasses or a small terrine, cover with plastic wrap pressed onto the surface, and let set in the fridge for at least 4 hours. 4 h

    Plastic wrap pressed onto the surface keeps the mousse from darkening.

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

  1. Take the mousse out 20 minutes ahead, toast the sandwich bread, and cut it into triangles. 20 min

    Toast both sides, the bread stays crisp under the mousse.

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

  1. Spoon fig jam onto each mousse and serve with the toasts.

    Place the jam in the center, it makes the glass look even more inviting.

Our tips to get it right

  • Pick chicken livers that smell fresh and mild, that's what keeps the mousse from turning bitter.
  • Don't overblend once you've pushed the mixture through the sieve, you risk deflating the airy texture of the mousse.
  • If serving in small glasses, fill them only halfway, the fig jam and toast need room to show visually.

The variations

  • Swap the port for Banyuls or another sweet fortified wine, the result stays just as fragrant.
  • For an alcohol free version, deglaze with a little chicken stock and a splash of balsamic vinegar.
  • To save time, serve the mousse in one single dish instead of individual glasses, plating goes faster.

What to serve it with

  • A glass of sweet white wine
  • A lamb's lettuce and walnut salad
  • A glass of port as an aperitif

Storage

The mousse keeps 2 to 3 days in the refrigerator in a sealed container, covered with plastic wrap pressed onto the surface. It doesn't freeze well, the texture turns grainy once thawed. Always serve it cold, straight from the fridge.

Questions about this recipe

Can I use a different bread instead of sandwich bread?

Yes, a country loaf or lightly toasted brioche both work well. What matters is having a crisp base that contrasts with the soft mousse.

How do I know the livers are properly trimmed?

The livers should have no green spots or visible sinew left. Once trimmed, pat them dry before cooking.

Can I serve this mousse in a terrine instead of individual glasses?

Yes, a small terrine works well, especially if you're serving a crowd. You can then unmold and slice it, or simply serve it straight from the dish with a spoon.

Why blend the livers while they're still warm?

The warmth of the livers lets the cold butter melt gradually as you blend, creating a smooth emulsion. If the livers cool first, the mousse loses its silkiness.

Can a chicken liver mousse with fig jam 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 with fig jam?

Allow 5 h 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 with fig jam?

About 380 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 with fig jam cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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