In a nonstick saucepan, cook the heavy whipping cream and Swerve, stirring frequently, until the sauce has turned light brown and has thickened. You will be evaporating out most of the liquid from the cream and will have a thick, light brown mixture. This should take about 5-6 minutes. Pour into a small bowl and the mixture in the fridge to firm up for about 1 hour. (If you don't plan to dip them in chocolate, you can eat them warm and they're absolutely delicious this way as well.)
Remove and make 12 small balls with the chewy mixture. Set them back in the fridge while you get the coating ready.
Make the Chocolate Coating
In a microwave-safe bowl, melt the chocolate and butter together for about 30 seconds, and stir. Let the mix rest for a minute and stir again to melt any remaining chocolate or butter.
Make the Truffles
Line a baking sheet with parchment and set aside.
Remove the sweet cream centers and place them on a fork. Dip the fork into the chocolate coating, working fast to keep the chocolate from hardening. You may find it helpful to put the bowl of chocolate in a pan of hot water to keep it liquid.
Take each dipped truffle and place it on the prepared baking sheet. Refrigerate for 1-2 hours until firm. Keep refrigerated until ready to serve.
Feel free to omit the chocolate coating and just eat the center--I won't tell.Â