This mousse will pluck the heartstrings of any food-loving Francophile! If tastes can conjur a memory - the foods of France can take you back to a memorable time on a visit there, or provide a preview of coming attractions.
Creamy chicken livers, Truffles, and Cèpes (Porcini) marinated in Sherry wine.
Serving Tips: truffle mousse can be served in or out of the terrine, on a cutting board with saucisson sec, cured meats like Spanish-style chorizo and saucisson de canard. Add some cornichons for a crunchy addition!
Bread Pairings: Traditional French Baguette.
Wine Pairings: Merlot, Tawny Port wine, Gewurztraminer, Madeira.
How to unmold truffle mousse? 1. Unstick truffle mousse from terrine by pulling on the two sides. 2. Flip terrine upside down and press the top down while keeping pulling out on the sides.
