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This silky smooth foie gras cream treat is a truly fancy pick for memorable nights. Foie gras and white chocolate meet up in a soft dessert you can scoop up with a spoon. Talk about a super classy and tasty combo. Whether friends drop by or I'm spoiling myself, this one always comes out on top for me.
Ingredients
- White chocolate: brings mellow sweetness and a silky texture, go for good quality bars or chips made in a responsible way
- Celtic sea salt: really pumps up the overall taste and adds a bit of mineral tang
- Foie gras: adds unbeatable smoothness and deep flavor, always use only top-notch, carefully sourced foie gras
- Eggs: hold everything together and keep the cream nice and set—fresh, free-range eggs are best
- Heavy cream: gives that finished cream a rich, velvety feel—organic versions have great flavor
- White pepper: gives a pinch of background heat with no harsh spicy kick—fresh pepper is always better
Steps: How to make it
- Chill it down:
- Once the cream is done, cool it off to room temp and give it at least two hours in the fridge. That way it stays super smooth and set.
- Time to bake:
- Tuck those little dishes in the oven and let them bake for about 30 to 35 minutes. You want set edges but a little jiggle in the middle—super creamy when you dig in later.
- Set up the water bath:
- Heat the oven to 150°C (302°F), pour the mix into your small ramekins, then pop those into a baking tray. Pour boiling water around them so it goes halfway up each dish.
- Blend it all:
- In a blender, blitz together foie gras, heavy cream, eggs, melted white chocolate, salt, and pepper on high until it's totally smooth—about a minute with no lumps left.
- Melt that chocolate:
- Gently melt the white chocolate on low heat, stirring nonstop so it doesn't stick. Let it cool just a bit so you don't scramble the eggs later.
- Prep the foie gras:
- Chop the liver into small chunks and set it out for at least half an hour. It needs to come up to room temperature to blend in well.
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Good stuff to know
Packed with protein thanks to the foie gras and eggs. The gentle steaming in the water bath makes every spoonful extra-creamy. You can knock it out a day or two in advance. White chocolate helps make sure this treat doesn't feel heavy. It's honestly my favorite part, toning down that big liver flavor but letting it come through. First time my family tried this, it became the go-to for any fancy get-together.
Storage info
This cream stays fresh in the fridge for up to a couple days. Wrap it up or pop a lid on, so it doesn't dry out. Best to eat it soon, though—the flavors really pop when it's fresh.
Swaps for ingredients
You can use duck liver for a milder take—it feels and tastes almost the same. Not a white chocolate fan? Some good cocoa butter and a little vanilla will make it just as creamy but less sweet.
Serving ideas
Looks fancy with chunky sea salt and a twist of fresh white pepper on top. Serve with crispy brioche or thin crostini. Or spoon into glasses for a super stylish starter course.
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Background and tradition
Foie gras is a classic in French cooking, especially for holidays. Pairing it with white chocolate is a newer spin—chefs started doing it in recent years to get a little creative. Treats like this show off some real kitchen know-how.
Common Recipe Questions
- → What’s the first step for prepping the foie gras?
Cut the foie gras into tiny pieces first. Let it hang out at room temp for half an hour. That way it’ll soften up and be way easier to work with.
- → Can I make the cream ahead of time?
Absolutely, this cream is perfect for prepping early. After baking, just keep it covered in the fridge for at least two hours—overnight works even better.
- → What kind of white chocolate works best?
Pick a good-quality white chocolate for the creamiest, smoothest results.
- → How do I tell if the cream is done baking?
The edges should firm up while the center still jiggles a bit. Let it cool off really well when you’re done baking.
- → What seasonings pair well with it?
Celtic sea salt brings out the flavors. White pepper adds a light touch of heat that’s just right.