Fois Gras And Truffle Mousse

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Grade-A fois gras - (1 lobe) - at room temperature
1/4 cup	59ml	Cognac
1/4 cup	59ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 oz	14g	Black truffles - finely chopped
1		Toast points

Recipe Instructions

In a food processor fitted with a metal blade, add the fois 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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C12)

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