Place the butter on a skillet and turn on the medium-low heat.

When the butter is fully melted, add the confectionary sugar substitute and give it a good stir.

Add the whipping cream and stir. Bring the mixture to a light simmer and stir again. Repeat the process for approximately 15-20 minutes or until the mixture has reduced by half and thickened.

When ready, remove from the heat and pour into a mixing bowl to cool down a bit.

When the mixture is warm but not completely cooled, add the cocoa powder to the mixture one spoon at a time using a sifter to eliminate lumps. Mix well until it’s a homogenous dark brown color using a whisk or a hand mixer.

Then, pop the mixture into the freezer for up to 2 hours. When the mixture is firm but soft enough to scoop out, take it out and form 12 even balls. To make it less sticky, right after you scoop some truffle mixture, dust it slightly in cocoa powder and then roll it into a ball.

Roll the ball in cocoa powder as a decoration and place it on a plate. Repeat the process with the rest of the mixture and chill the truffles in the fridge for at least 30 minutes before serving.