Apple Brandy Chicken Liver Mousse With Balsamic Oni

Name: Apple Brandy Chicken Liver Mousse With Balsamic Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Apple Brandy Chicken Liver Mousse; 1 pound chicken livers (rinsed); 1 yellow onion (small dice); 1 red apple (peeled and small dice); 5 garlic cloves (minced); 1/4 cup brandy; 1/2 cup heavy cream; 5 tablespoons butter; 1 lemon; 1 tablespoon olive oil; salt & pepper; Balsamic Onions; 2 yellow onion (small dice); 1 tablespoon sugar; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; salt & pepper

Servings: persons

Apple Brandy Chicken Liver Mousse
1 pound chicken livers (rinsed)
1 yellow onion (small dice)
1 red apple (peeled and small dice)
5 garlic cloves (minced)
1/4 cup brandy
1/2 cup heavy cream
5 tablespoons butter
1 lemon
1 tablespoon olive oil
salt & pepper
Balsamic Onions
2 yellow onion (small dice)
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt & pepper

1
Saute the apples, onions and garlic in 3 Tbs of butter. Cook until soft, season with salt and pepper and set aside to start cooling.
2
Saute the livers in olive oil until medium, season with salt and pepper. Add the brandy and ignite so the alcohol burns off. Take off the heat and start cooling down.
3
Take the apple, onion, and garlic mixture and start processing in the food processor (if it is still warm that is ok.)
4
Add the livers and brandy mixture (while slightly warm) to the processor and continue mixing. Add 2 Tbs of cold butter and whipping cream.
5
Taste and season with salt and pepper. Add the juice of a lemon and season to taste.
6
Push the mousse through a fine strainer with a spatula to make sure it is smooth. Pour into whatever serving dish you want you use and put in the fridge to set. Cover with plastic wrap.
7
Cook the onions in the olive oil on low-medium heat. Add the sugar and cook until they are a light brown color, about 30 minutes. Add the balsamic vinegar and cook for another minute, season with salt and pepper. Cool down before you serve.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Apple Brandy Chicken Liver Mousse, 1 pound chicken livers (rinsed), 1 yellow onion (small dice), 1 red apple (peeled and small dice), and more.

Yes, Apple Brandy Chicken Liver Mousse With Balsamic Onions falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Brandy Chicken Liver Mousse With Balsamic Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions