Comments on: Chicken Liver Mousse

By: Audrey

Audrey — Sat, 03 Jan 2026 08:02:51 +0000

In reply to Bert.

Bert, was this a meal for you or for a Michelin star restaurant? That is more than impressive!

So glad you enjoyed the mousse, I really am. I know the idea of it, and just the word “liver” alone drives many people away… But I just wish they gave it a chance, as your wife did. It changes everything!

Have a very Happy New Year 🙂

By: Bert

Bert — Thu, 01 Jan 2026 17:27:23 +0000

Hi, Audrey. The mousse turned out terrific!! Even my wife, who hates chicken livers, really enjoyed it. It was delicious! Mushroom Parmesan risotto, seared scallops, roasted asparagus, crispy prosciutto, for our New Year’s entree. Almond cake with raspberry sauce for dessert. I wish I could send you pics.

Thanks for another winner. 🙂

By: Audrey

Audrey — Wed, 31 Dec 2025 08:46:46 +0000

In reply to Bert. Please do!

By: Bert

Bert — Tue, 30 Dec 2025 16:35:19 +0000

In reply to Audrey. Great! Thank so much. I’ll let you know how it turns out. :)

By: Audrey

Audrey — Tue, 30 Dec 2025 07:13:21 +0000

In reply to Bert.

That’s a good question that I’ve never thought of, Bert. I can tell you that I always just peel/scrape the butter cap off. It’s a very thin layer, so you’re not wasting a lot, and it very well might have absorbed some odors from the fridge. All that, and the recipe contains more than enough butter as is. I say discard it!

As for your second question, I can tell you I have experimented with this and found the capped one kept both its flavor and color much better, much longer.

Have a very Happy New Year as well. Enjoy!

By: Bert

Bert — Mon, 29 Dec 2025 19:16:05 +0000

Hi, Audrey. This mousse sounds great. The livers are in their milk bath, now. :). Quick couple of questions: If use the butter cap, do you mix it in the mousse or peel it off, before serving. Alternatively, if I put plastic wrap directly pressed on the mousse, will it keep in the fridge equally as long?

Thanks, and Happy New Year!
Bert

By: Audrey

Audrey — Thu, 18 Dec 2025 06:31:38 +0000

In reply to Robert.

I almost exclusively use fine sea salt in all my recipes, Robert. For some baking recipes I will use fleur de sel as well to finish, but it will be clearly indicated.

Please enjoy, and Happy Holdays to you 🙂

By: Robert

Robert — Wed, 17 Dec 2025 17:15:03 +0000

When you indicate “salt,” is it Sea salt, table salt, Diamond Crystal, Koshar salt, Morton’s salt, or specifically what kind?

By: Audrey

Audrey — Sat, 13 Dec 2025 10:20:13 +0000

In reply to aleopard. That's a good question... I think as long as it keeps oxygen from touching the mousse it should work. That said, butter solidifies to a real seal, so I assume would last longer than just a jelly over top.

By: aleopard

aleopard — Fri, 12 Dec 2025 14:19:38 +0000

At restaurants I have been served chicken liver mousse capped with fruit jelly (apple, fig, cranberry, etc.) It’s delicious, but I’m curious if you know whether that would offer the same preservation as the butter cap?