Chicken Liver Mousse

Separate lobes of livers, removing any connective tissue and fat; sprinkle with half each of the salt and pepper.

In skillet, melt 1 tbsp of the butter over medium heat; cook shallots, apple, garlic and thyme, stirring often, until softened, about 5 minutes. Push to side of pan.

Melt 2 tsp of the remaining butter in same pan over medium-high heat; cook livers, turning once, until just a hint of pink remains in centre of thickest part, about 3 minutes. Add sherry; cook for 30 seconds.

Scrape into food processor; whirl until smooth. Let cool slightly in processor. Cut 1/4 cup of the remaining butter into pieces. With food processor running, drop in butter, piece by piece and waiting until combined before adding next piece. Sprinkle in remaining salt and pepper; whirl until shiny, about 1 minute.

Strain through fine sieve into bowl, pressing with large spoon. Scrape into two 3/4-cup ramekins or dishes.

Cover with plastic wrap; refrigerate until set, about 1 hour. Sprinkle with chives.

In small saucepan or microwave oven, melt remaining butter; skim froth from surface. Pour over chives, leaving any milky sediment behind. Chill until mousse is set, at least 24 hours. (Make-ahead: Cover with plastic wrap and refrigerate for up to 4 days.)

Source : Canadian Living Magazine: December 2011