Recipe Liver mousse with Pineau des Charentes

If you want to offer your guests original canapés that are also easy to prepare as an aperitif, present them with this foie gras mousse, a delicious recipe with Pineau. Yes, there's nothing better than French recipes, is there?

Mousse de foies au Pineau des Charentes
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Preparation time:
40 min
Heat treatment time:
Shelf life:
Several months
Community rating:


Number of persons: Several

For 2kg of pâté :

  • 1 kg bacon
  • 1 kg liver (pork, poultry, etc.)
  • 150 g Pineau des Charentes
  • 10 cl Cognac
  • 3 eggs
  • 1/2 L milk
  • 60 g cornflour
  • 36 g fine salt
  • 4 g ground pepper
  • 4 g Rabelais spices

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200 g (Diamètre : 82)


  • The day before, marinate the chicken livers in the Cognac. If using pork livers, cut into strips before marinating.
  • Cut the bacon into strips and chop them with the livers using the finest grate possible.
  • Place the chopped bacon and livers in a large bowl, then add the Pineau des Charentes, eggs, milk, cornflour and spices. Season with salt and pepper and mix well with your hands.
  • To finish your foie gras mousse, process the mixture in a food processor until you obtain a fine, creamy mousse.
  • Fill the Le Parfait Super or Le Parfait Familia Wiss terrines to within 2 cm of the rim, then heat for 3 hours at 100°C.

Thanks toPiqthiu for his recipe!

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1 comment

Une fois le traitement thermique effectué, faut il conserver ces bocaux au réfrigérateur ou peuvent ils rester à température ambiante/ fraîche, à l’abri de la lumière ? Merci par avance, cordialement

Adeline Guillebault

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