Wash the chicken livers then dry them with kitchen paper.
Remove the fatty or sinew pieces with little scissors. Cut each liver in half.
Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally on a gentle low heat.
Remove from the heat and the orange zest, orange juice, brandy and cream.
Puree with a stick blender using the blade attachment, until smooth.
Season with salt/pepper to taste.
Pour into ramekin dishes, and refrigerate until set.
These will keep for 5 days in the fridge. The quantities above, made 3 ramekin dishes.