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1
Place the livers in a bowl and add the milk to cover.
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2
Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
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3
Drain well and pat livers dry.
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4
In a large skillet cook the bacon over medium-high heat until crisp and all of the fat is rendered, 4 to 6 minutes.
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5
Remove the bacon and transfer to paper towels to drain.
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6
Set bacon aside.
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7
Reserve the bacon drippings.
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8
Add the livers and cook, stirring occasionally, for 3 minutes.
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9
Add the shallots, garlic, thyme, 1 1/2 teaspoons of the salt, and the pepper and cook until the livers are just slightly pink and the shallots are soft, about 1 to 2 minutes longer.
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10
Add the cognac and cook until the liquid has evaporated and the livers are cooked through but still tender, 2 to 3 minutes.
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11
Transfer to a large shallow bowl to cool.
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12
Once cooled, place the liver mixture together with any drippings in the bowl of a food processor and add the cream cheese and 1/2 pound butter and process until smooth.
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13
Add salt to taste if necessary.
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14
Spoon the mixture into small ramekins or serving bowls and smooth the tops with a rubber spatula.
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15
Cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
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16
While the mousse is chilling, melt the remaining 2 tablespoons of butter over medium heat in a large skillet and add the onions.
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17
Season with the remaining 1/4 teaspoon salt and the sugar and cook, stirring occasionally, until the onions are very soft and caramelized, about 20 minutes.
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18
If the onions begin to toughen or get too dark around the edges before they are soft and caramelized, add a bit of water, as necessary.
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19
Season the onions with salt and pepper, to taste, transfer to a small bowl and set aside until ready to serve the mousse.
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20
Crumble the crisp-cooked bacon into a small bowl.
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21
To serve the mousse, place the ramekins on a plate and serve with the toasted croutons.
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22
The caramelized onions and crumbled bacon should be nearby in small bowls for guests to garnish their mousse-spread croutons.
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23
(Alternatively, spread the mousse on the croutons and garnish with the onions and crumbled bacon and pass the assembled hors d'oeuvres on a platter.)
