Recipe courtesy of Emeril Lagasse
Total:
10 min
Prep:
10 min
Yield:
6 servings

Ingredients

  • 1 lobe of Grade A foie gras, at room temperature, about 1 1/4 pounds
  • 1/4 cup Cognac
  • 1/4 cup heavy cream
  • Salt
  • Freshly ground black pepper
  • 1/2-ounce of black truffles finely chopped
  • 1 dozen toast points

Directions

In a food processor fitted with a metal blade, add the foie gras and puree until smooth. Add the cognac and cream. Process until smooth. Season with salt and pepper. Remove from the processor and fold in the truffles. Spoon the mousse in a porcelain 2 cup dish. Serve the mousse at room temperature with the toast points.

IDEAS YOU'LL LOVE

Foie Gras

Recipe courtesy of Christine Sinko

Foie Gras Terrine

Recipe courtesy of Emeril Lagasse

Foie Gras Tartines

Recipe courtesy of Laura Calder

Foie Gras Lollipops

Recipe courtesy of Nadia G|Nadia G

Foie Gras Bread Pudding

Recipe courtesy of No Author

Foie Gras Hot Chocolate

Recipe courtesy of Longman & Eagle

Foie Gras Doufu

Recipe courtesy of Masaharu Morimoto

Foie Gras and Pumpkin Pudding

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here