After trying the delicious chicken liver mousse at Cork Buzz Wine Studio in Chelsea, I decided to make a batch at home. Here's my approach. Basically I just made my standard liver mousse, with flourishes of herbs, shallots, cream and a splash of vermouth (something sadly under-rated). I seasoned it with the basics, threw it in the blender. Then garnished with oven dried-Italian plums and sautee'd shallots splashed with sherry vinegar, I served on a baguette.