Chocolate Mousse

I don't make dessert at home often, but this one is one of my favorites when I do!

8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 TBS butter (no substitutes)
3 eggs, separated
2 TBS sugar (I use Lakanto)
1 1/4 cups whipping cream, whipped

Heat chocolate, 1/4 cup water and butter until melted in a double boiler. Stir constantly so chocolate does not burn or stick to pan. Cool for 10min. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat about 1-2 min. Remove and whisk into chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10min. Whip cream and add it to the chocolate mixture. Beat egg whites until very stiff. Fold egg whites into chocolate mixture. Spoon into dessert dishes. Refrigerate 4 hours to overnight. Serve.

Note: The first time I made this, it was too bitter for me. You can adjust the sweetness a couple of ways. Taste the chocolate sauce before you mix in whipped cream. If it is too bitter, you can add additional sugar to the whipped cream. Or, what I do is add a few drops of liquid stevia to the chocolate sauce. It won't make it too watery and I can control the sweetness w/o adding sugar.