Melt 60g of the butter, add the onion and garlic and cook until softened. Add livers and cook, turning occasionally, until no longer pink inside.
In a food processor, combine liver mixture, remaining butter, cream, thyme and allspice. Process until smooth. Transfer to bowl and stir in the currants and Grand Marnier. Season with salt and pepper. Pour into mini dishes and refrigerate at least 3 hours until firm.
If you leave out the currants be sure to add the Grand Marnier to the mix.