Melt the butter in a skillet over medium-high heat. Brown the livers and shallot. Season with salt and pepper. Deglaze with the wine and cognac. Reduce by half or until the livers are pink in the centre.
Transfer the livers to a food processor. Add the sugar, oregano and 60 ml (1/4 cup) cream. Purée until smooth. Push through a sieve into a bowl. Cover and refrigerate until chilled, about 45 minutes.
In a bowl, whip the remaining cream until soft peaks form. Using a spatula, fold the whipped cream into the liver mouse. Adjust the seasoning.
If serving as a teaser, spoon the mousse into shooter glasses. Smooth the surface. Cover and refrigerate for about 45 minutes or until ready to serve. If serving as an appetizer, see our suggestions on the facing page.
In a bowl, combine all the ingredients. Season with salt and pepper. To serve, spoon about 5 ml (1 teaspoon) of the garnish on each serving.
Can be made a day ahead, but omit garnish until ready to serve.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.