Description
A rich and creamy chicken liver mousse topped with crispy bacon and toasted hazelnuts, drizzled with balsamic reduction.
Ingredients
Scale
- 1 pound chicken livers
- 4 ounces unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 1/4 cup toasted hazelnuts, chopped
- 2 tablespoons balsamic reduction
Instructions
- Heat butter in a pan over medium heat. Add onions and garlic, sauté until soft.
- Add chicken livers and thyme, cook until livers are browned and cooked through.
- Remove from heat, let cool slightly, then blend with heavy cream, salt, and pepper until smooth.
- Transfer the mousse to a serving bowl and chill for at least 2 hours.
- Before serving, top with crumbled bacon, chopped hazelnuts, and drizzle with balsamic reduction.
Notes
- Serve with toasted bread or crackers for spreading.
- Make ahead and store in the fridge for up to 3 days.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 1g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 130mg