2 cups chicken livers trimmed with sinew (tough tissue on liver) removed
5 egg yolks
1 cup cream
1 cup shiitake mushrooms, chopped
1 tsp minced shallots
1 tbsp olive oil
2 tbsp chopped chives
1 tbsp truffle oil
Salt and pepper to taste
Place chicken livers and eggs in a food processor, blend whilst adding cream slowly. Season with salt and pepper and transfer to a large bowl. Sauté shallots with mushrooms in a little olive oil. Fold into chicken liver mixture. Add chives and truffle oil.
Pour mixture into greased ramekins and place in a baking dish. Pour boiling water into baking dish till it reaches halfway up the sides of ramekins. Place in pre-heated oven at 180°C and cook for 25-30 min or until it is set.
Allow to cool slightly and serve with warm crusty bread or toasted bread fingers.