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