Break the chocolate into squares and place in a microwave safe bowl. Cook on high until the chocolate has fully melted, stirring regularly.

While the chocolate cools, add the cream and brandy to a stand mixer and whisk until soft peaks form.

Add the melted chocolate and confectioner's Swerve to the cream, and stir well to combine.

Place in the fridge for ten minutes to let it harden up a little.

Use a teaspoon to portion out the mixture, and use your hands to roll them into a ball. Roll each ball in cocoa powder (this recipe makes 12 balls), and place on a small baking sheet or lined tray.

Return them to the fridge for at least 30 minutes, then they can be transferred to a container. Store in the fridge.