1) Rinse chicken livers and pat dry. In a medium skillet over medium heat, melt butter and add chopped shallot. Cook until the shallots soften a bit, 2-3 minutes. Then season with a pinch of salt and pepper.
2) Add the thyme and chicken livers. Cook until chicken livers are browned and cooked through (they can still be slightly pink on the inside). Total cooking time should be 8-10 minutes.
3) Add bourbon and use the liquid to scrape up any bits stuck to the pan. The bourbon should cook after a minute or two. Then remove chicken livers from heat and let cool slightly.
4) Transfer skillet ingredients to a blender or food processor. Add two tablespoons cream and puree ingredients. It will be a thick mixture and you should use a rubber spatula to scrape down the sides of the blender a few times.
5) When mixture is smooth, transfer to a bowl, cover tightly with plastic wrap (actually press plastic onto the surface of the chicken liver mixture to prevent browning). Let chill for 90 minutes.
6) When mixture is chilled, whip ½ cup of cream until it holds its shape. Then stir in chilled chicken liver mixture. The cream will lighten the liver pate into a smooth and airy mousse.
Serve mousse immediately, spread on Crunchmaster crackers alongside strawberry or grape jelly and fresh chives. Leftover mousse keeps well in an airtight container for a few days in the fridge.