Chicken Liver Pate Mousse

If you have already purchased Merry Christmix; A collection of Festive recipes 2012 then you will know there is a smoked chicken pate in there. As delicious as it is, I have been asked frequently for a traditional liver pate recipe, so here it is. I do love a good pate on a homemade cracker, I confess…a few wedges of amazing cheese, some olives, and hey presto, the party is on! Great with drinkies before the serious eating begins. Festive Frenzy….oh yeah!

Chicken Liver Pate Mousse


  •   1 clove of garlic
  •   1 eschalot, medium size
  •   45 g unsalted butter
  •   250 g chicken livers (after cleaning)
  •   Pinch Pink salt flakes
  •   Freshly ground black pepper to taste plus some more
  •   50 g brandy
  •   Freshly grated nutmeg to taste
  •   50 g cream
  •   50 g butter, melted
  •   Herb leaf of choice to garnish


  1. Place garlic, eschalot and butter into Thermo bowl and chop 1 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off.

  2. Meanwhile, rinse the livers, cut out any odd looking pieces and discard. Pat the remaining livers dry with a paper towel and sprinkle with salt and pepper.

  3. Add livers and brandy to Thermo bowl and cook 5 min/100ºC/speed 1.

  4. Blend 20 sec/speed 7. Scrape down lid and sides of bowl.

  5. Add grated nutmeg and cream and blend 20 sec/speed 7. Blend again if you feel it is needed, I personally like a silky smooth version.

  6. Divide mixture between ramekins. Sprinkle with additional black pepper. Top with melted butter and garnish each pot with a herb leaf if desired. Keep out of fridge until they reach room temperature and then store covered in the fridge until service.


If you would like a bit of texture, add a few pistachios or whole peppercorns before pouring into ramekins.

Fantastic hostess gift for all those little gatherings you will no doubt be finding yourself invited to now that you have a Thermomix!