Liver parfait with a hint of chocolate

Ingredients

2	Garlic cloves, peeled and finely sliced
½ tsp	Fresh thyme
½ tsp	Marjoram leaves
175 g	Chicken livers, cleaned and patted dry
25 ml	Port
½ Tbsp	Chicken stock
½	Gelatine leaves
½ Tbsp	Dark chocolate, grated
½ Tbsp	Cocoa powder
95 g	Butter, softened
½ tsp	Sugar
½ tsp	Salt

Directions

1. In a heavy-based frypan, heat a little cooking oil, add the garlic, thyme and marjoram. Fry until the garlic is golden, about one minute. Remove from the pan and place into the liquidiser.
2. Add a little more oil to the pan, add the seasoned livers, saute for 30 seconds then spoon into a liquidiser. Deglaze the pan with the port and chicken stock, reduce to one tablespoon.
3. Remove from the heat, stir in the gelatine, cocoa and chocolate, pour over the livers. Process until smooth.
4. Meanwhile beat the butter, sugar and salt together then lob small amounts into the liquidiser until all has blended in.
5. Refrigerate until set.