I just drooled all over myself
I also stole some time to finally make our foie gras bonbons again. I made a fig, bourbon, and foie gras mousse; let it chill overnight; roll the mousse into little balls and briefly freeze 'em; take some of our Port caramel sauce (that we use for our chocolate moltens) and dip the frozen foie mousse balls in the caramel, setting them on foil; refrigerate that so the caramel starts to harden -- 20-30 minutes; temper evil dark chocolate -- this time the Extreme 85% from Chatelain's; dip the caramel-coated foie balls in the chocolate using the tines of a fork to gently roll 'em around to cover. As you can see, it's a bit of an undertaking -- nothing too difficult, but each step takes careful planning and fairly exact temperature manipulations. The result is something that's quite decadent, and the good news is I can make one more batch sometime this weekend!
When I presented the bonbons as the amuse bouche for our 7 course foie dinner in Oct-Nov 2006, I had a single black truffle that I zested on my microplaner and blended with cocoa powder to turn 'em into literal truffled truffles. The bonbons are best at room temperature because the foie gras mouse softens inside and gets silky and creamy as the butter in the mousse relaxes. The flavors melt off in layers as you eat it, and it's pure sensual overload without apology.