Silky, Decadent Old-School Chocolate Mousse

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8 ounces bittersweet chocolate (no more than 60% cacao), chopped

3/4 stick (3 ounces) unsalted butter, cut into 6 pieces

3 large eggs, separated

1 tablespoon Cognac or other brandy (or swap with a liqueur of your choice)

1 cup very cold heavy or whipping cream

1/8 teaspoon salt

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