Recipe courtesy of Emeril Lagasse
Print
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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Foie Gras

Recipe courtesy of Christine Sinko

Foie Gras Tartines

Recipe courtesy of Laura Calder

Foie Gras Bread Pudding

Foie Gras Lollipops

Recipe courtesy of Nadia G|Nadia G

Foie Gras Doufu

Recipe courtesy of Masaharu Morimoto

Foie Gras Hot Chocolate

Recipe courtesy of Longman & Eagle

Foie Gras Terrine

Recipe courtesy of Emeril Lagasse

Foie Gras and Pumpkin Pudding

Recipe courtesy of Emeril Lagasse

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here