Gather all ingredients and finely chop the shallots.

Sauté the shallots in a small pan with a bit of butter over medium heat until translucent (about 2 minutes).

In a food processor, blend the foie gras and remaining butter until smooth.

With the processor running on low, gradually add the heavy cream, sautéed shallots, and brandy. Blend until creamy.

Season with salt and pepper to taste.

Transfer to serving dishes, cover, and chill in the fridge for at least 2 hours before serving.