Trim the fat and connective tissue from the chicken livers.

Finely chop shallots—you should have about ½ cup total. Mince garlic clove.

Add 2 tablespoons of the butter to a medium skillet over medium-low heat and cook until melted.

Add minced garlic, chopped shallots, bay leaf, and sage leaves. Sauté for 4 minutes, until softened but not browned.

Add chicken livers and 2 tablespoons water. Cook for 5 minutes over medium heat, stirring occasionally.

Flip chicken livers over, add another 2 tablespoons of water, and cook for another 3-5 minutes until liquid has evaporated and livers are cooked through and barely browned. Turn down the heat and/or add more water if livers and shallots are beginning to brown too much.

Let cool for 5 minutes.

Remove bay leaf and discard.

Scrape the rest of the skillet contents into a food processor. Pulse until mixture is combined into a rough paste.

Add the remaining butter, 2 tablespoons at a time, and blend until well incorporated. Scrape down the sides of the food processor a couple of times as you do this.

Add heavy cream, truffle oil, salt, and pepper, and blend until smooth and creamy. Taste, and add more salt, pepper, or truffle oil as desired.

Scrape paté into ramekins or whatever serving dish you choose.

Refrigerate, covered with a piece of plastic wrap (pushed directly onto the surface) for at least 3 hours.

Remove from the refrigerator 15-20 minutes before you want to serve to soften it up a little.