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silky, decadent old-school chocolate mousse
- 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
Directions:View on Smitten Kitchen
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