Chicken Liver Mousse Éclairs

These Chicken Liver Mousse Éclairs feature a creamy liver mousse filling in a light, low-carb éclair shell with a sweet glaze. Perfect for a healthy indulgence, it’s an easy recipe that blends savory richness with a unique dessert twist.

Why You’ll Love This Recipe

These chicken liver mousse éclairs are a creative, healthy dessert that pairs the nutrient-dense, savory richness of chicken liver mousse with a light, low-carb éclair shell, finished with a subtle sweet glaze. Ideal for keto or adventurous eaters, they’re easy to make and perfect for impressing guests. Packed with protein and flavor, they offer a guilt-free indulgence with a unique savory-sweet balance, making them a standout treat for any occasion.

Recipe Tips and Tricks

• Cook Liver Gently: Sauté over low heat to avoid bitterness.
• Strain Mousse: Blend and strain for a smooth texture.
• Chill Dough: Refrigerate éclair batter to firm up before piping.
• Pipe Evenly: Use a consistent size for uniform baking.
• Check Doneness: Bake until golden and crisp, not soft.
• Cool Completely: Let éclairs set before filling.
• Adjust Sweetness: Taste glaze and tweak erythritol as needed.
• Use Parchment: Prevents sticking during baking.
• Serve Fresh: Enhances the mousse and éclair contrast.
• Store Airtight: Keeps éclairs fresh and prevents softening.

Yield: 10 éclairs

Chicken Liver Mousse Éclairs

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Savory chicken liver mousse éclairs, low-carb and healthy, perfect for dessert.

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

• ¼ cup erythritol
• ¼ cup melted butter
• ½ cup heavy cream
• ½ lb chicken livers, trimmed
• ½ tsp baking powder
• 1 cup almond flour
• 1 tbsp cocoa powder (optional)
• 1 tsp vanilla extract
• 3 large eggs
• pinch of salt

Instructions

1. Cook the Livers: Sauté chicken livers in 1 tbsp butter over low heat for 5-7 minutes until cooked through, then cool slightly.
2. Make the Mousse: Blend livers with heavy cream, 1 egg, 1 tbsp erythritol, and a pinch of salt until smooth, then strain and chill.
3. Preheat Oven: Set oven to 400°F and line a baking sheet with parchment paper.
4. Mix Dough: In a saucepan, melt 2 tbsp butter, add almond flour, baking powder, and 1 tbsp erythritol, then stir in 2 eggs until a dough forms.
5. Pipe Éclairs: Transfer dough to a piping bag and pipe 3-inch logs onto the baking sheet.
6. Bake the Shells: Bake for 20-25 minutes until golden and crisp, then cool completely.
7. Prepare Glaze: Mix 1 tbsp erythritol, vanilla extract, and 1 tsp water (heat until dissolved), adding cocoa powder (if using) for a light glaze.
8. Fill Éclairs: Slice cooled shells lengthwise, pipe in chilled liver mousse, and press gently to close.
9. Glaze the Tops: Brush or drizzle glaze over the top of each éclair.
10. Serve and Enjoy: Chill for 30 minutes, then savor these unique, savory-sweet treats!

Notes

• Cook livers gently to avoid bitterness; strain well for smoothness.
• Chill dough for easier piping; use a steady hand for uniform shapes.
• Adjust sweetness in glaze to balance the liver’s savoriness to your taste.
• Store leftovers promptly to maintain freshness.
• This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 211Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 209mgSodium 119mgCarbohydrates 4gFiber 2gSugar 1gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Livers (½ lb): Trimmed, for a rich, nutrient-packed mousse.
• Almond Flour (1 cup): Low-carb base for éclair shells.
• Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
• Eggs (3 large): Adds richness to mousse and binds dough.
• Heavy Cream (½ cup): Full-fat for mousse creaminess.
• Butter (¼ cup, melted): Unsalted, for dough and mousse.
• Vanilla Extract (1 tsp): Pure vanilla enhances the glaze.
• Baking Powder (½ tsp): Helps éclair shells rise.
• Salt (pinch): Balances flavors; use sparingly.
• Cocoa Powder (1 tbsp, optional): For a light glaze; unsweetened.

Variations and Substitutions

• Liver Swap: Use duck liver or pâté for variety.
• Flour Options: Substitute with coconut flour (reduce to ⅓ cup).
• Sweetener Swap: Use monk fruit or stevia instead of erythritol.
• Cream Swap: Replace with coconut cream for dairy-free.
• Egg Alternative: Use flax eggs for a vegan option.
• Butter Swap: Use ghee or coconut oil for dairy-free.
• Glaze Twist: Add a hint of cinnamon or espresso powder.
• Nut-Free: Omit cocoa or use a different topping like nuts.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze unfilled shells for up to 1 month; thaw before filling.
• Reheating: Warm slightly in the oven to refresh texture.

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