---
title: EXPEDITOR™ Chicken Liver Mousse
description: A classic in French cuisine, we present the our take on a chicken liver mousse.
image: https://blog.hamiltonbeachcommercial.com/hubfs/EXPEDITOR_Recipe_images_blog/EXPEDITOR_Chicken_Liver_Mousse.jpg
---

 

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# Recipes

## [EXPEDITOR™ Chicken Liver Mousse](https://blog.hamiltonbeachcommercial.com/recipes/expeditor-chicken-liver-mousse)

 2:21 PM on September 19, 2017

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![EXPEDITOR™ Chicken Liver Mousse](https://blog.hamiltonbeachcommercial.com/hs-fs/hubfs/EXPEDITOR_Recipe_images_blog/EXPEDITOR_Chicken_Liver_Mousse.jpg?width=400&name=EXPEDITOR_Chicken_Liver_Mousse.jpg "EXPEDITOR™ Chicken Liver Mousse")

A classic in French cuisine, we present the our take on a chicken liver mousse. 

Developed exclusively for HBC for the [EXPEDITOR™ 600S Series Culinary Blender](http://www.hamiltonbeachcommercial.com/en/tournant-food-blender-hbf600s.html), this recipe includes maple syrup, nutmeg, and allspice for a unique flavor profile.

Let us know how this version turns out for you -- and stay tuned for the rest of the recipes in the series.

**Chicken Liver Mousse**

Ingredients:

70 g      shallot (finely chopped)

10 ml    clarified butter

2 ea.     garlic clove, minced

<https://en.wikipedia.org/wiki/Bird%27s_eye_chili>200 ml  brandy

30 ml    maple syrup

400 g    chicken livers, trimmed

200 g    large egg yolks

470 ml  whole milk

118 ml  all-purpose flour

12.5 ml  salt

2.5 ml    white pepper

2.5 ml   freshly grated nutmeg

2.5 ml   ground allspice

150 ml  clarified butter or chicken fat

 

 

Instructions:

1. Put oven rack in middle position and preheat oven to 300°F.
2. Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add brandy (use caution; if brandy ignites, shake skillet) Add maple syrup, then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
3. Transfer to  the [EXPEDITOR™ 600S Series Culinary Blender](http://www.hamiltonbeachcommercial.com/en/tournant-food-blender-hbf600s.html) and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined.
4. Pass through a chinois or strainer.
5. Pour into crock, skimming off any foam.
6. Put crock in a larger baking pan and bake in a water bath until mousse reaches an internal temperature of 152°F.
7. Melt clarified butter or chicken fat in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
8. Arrange bay leaves decoratively on top of mousse, then spoon enough butter/fat over mousse to cover its surface.
9. Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving. Yield is 1.25kg.

**Note**:  This recipe was written for a specific member of the EXPEDITOR™ Family of Culinary Blenders. If you are using a [different Hamilton Beach® Commercial Culinary Blender](http://www.hamiltonbeachcommercial.com/en/food-blenders.html), you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.

 

[![Download the EXPEDITOR Recipe Book, "A Signature of Flavor Worldwide"](https://no-cache.hubspot.com/cta/default/358358/1af2d4b5-9f76-4a35-aad7-768b2ad9cf86.png)](https://cta-redirect.hubspot.com/cta/redirect/358358/1af2d4b5-9f76-4a35-aad7-768b2ad9cf86)

 

 

*Find out more about the EXPEDITOR™ Family of Culinary Blenders and get some additional culinary inspiration at [culinaryblenders.com](http://www.culinaryblenders.com/).  If you have an interesting story about your offerings, some recipes you would like to share with the rest of the HBC community, or an intriguing customer service experience to share, we would love to hear from you. The best stories will reference your name and your establishment, and could garner you some national or even international publicity. Please share your stories [here](http://www.hamiltonbeachcommercial.com/en/recipe-submission.html). *

 

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 Topics: [Featured](https://blog.hamiltonbeachcommercial.com/recipes/topic/featured), [Recipes](https://blog.hamiltonbeachcommercial.com/recipes/topic/recipes), [EXPEDITOR](https://blog.hamiltonbeachcommercial.com/recipes/topic/expeditor), [chicken liver](https://blog.hamiltonbeachcommercial.com/recipes/topic/chicken-liver)

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- [commercial culinary blender (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/commercial-culinary-blender)
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- [culinary blender (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/culinary-blender)
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- [salsa (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/salsa)
- [sangria (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/sangria)
- [scotch (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/scotch)
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- [tomato (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/tomato)
- [turmeric (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/turmeric)
- [vegetable smoothie (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/vegetable-smoothie)
- [whipped cream (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/whipped-cream)
- [whiskey (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/whiskey)
- [white chocolate (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/white-chocolate)
- [yuzu (1)](https://blog.hamiltonbeachcommercial.com/recipes/topic/yuzu)

see all

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