I just made this for a Father's Day gift. It was very quick to make and quite easy. I also liked that unlike most liver mousse recipes, it didn't require nearly a pound of butter and/or cream. (Don't want to clog Dear old Dad's arteries!) I only made one minor change which was to saute the livers in truffle butter and used a bit of olive oil for the onions and shallots. I don't like liver but I liked this a lot! The flavor is a very nice mix of sweet and savory. The flavor of the liver seems to be complemented by the herbs and onion. This would be a great item to take to an hors d'ouevre party!
Country-Style Chicken Liver Mousse
From EatingWell: March/April 2010
What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for liver mousse made from cooked chicken livers contain copious amounts of butter or other fats for a moist and creamy texture. This version gets moisture, flavor and texture from onions, shallots and apple. For best results, do not overcook the chicken livers, which should be pink on the interior. Serve with mustard and crackers or toasted bread.