Directions:

Set up a double boiler by placing a heatproof bowl on top of a sauce pan filled with about 1 inch of water. Make sure that the bowl is not touching the water and it’s suspended above the waterline by the rim of the pan. Bring the water to a gentle simmer.

Add the chocolate chips, butter, 2 tablespoons of the water, and whisk until the mixture is melted and smooth. Remove the bowl from the pan and set aside.

In a separate bowl over the same double boiler combine the remaining 2 tablespoons of water, the natural sweetener, add the egg yolks… Whisk until the mixture is foamy and warm to the touch, about three minutes.

Pour the warm egg mixture into the warm chocolate mixture and whisk it until it is smooth and well incorporated. You may place it over a larger bowl filled with ice water to assist in bringing it to room temperature. Let it cool about five minutes.

Pour the heavy cream into a separate mixing bowl. Using a hand mixer, with the cream until it makes a soft peaks.

Using a rubber spatula, fold the whip cream into the chocolate mixture little by little until it is well combined and there are no visible white streaks using a gentle over and under motion.

Transfer to dessert dishes, and let chill at least one hour.

Garnish with optional whipped cream and chocolate shavings.