Prepare 2 containers – a larger and a smaller one. The smaller container should have a slightly smaller diameter than the larger one, so that its walls rest against the walls of the larger one and there is space between the bottoms. Melt 25 g of chocolate in a water bath, i.e.: pour boiling water into the larger container, and in the smaller container place broken chocolate pieces (adjust the amount of water so that it does not touch the bottom of the smaller container). Then insert the smaller container into the larger one with hot water, so that the steam heats it. Stir the chocolate occasionally to melt it.

Place the cream in a small pot and bring to a boil.

Remove from the heat and add chocolate and sweetener. Mix thoroughly.

Transfer the chocolate mixture to a small container or mold lined with baking paper/plastic wrap. The mixture should be about 1-2 cm high. Refrigerate for at least 12 hours.

After the indicated time, the mass should have a thick and soft consistency. Remove the chocolate mass from the container and cut it into smaller pieces with a knife (1 piece is 1 praline). Form balls from the chocolate mass and transfer them to a board lined with baking paper/plastic wrap. Put in the freezer.

Melt the rest of the chocolate in a water bath and let it cool slightly. Then coat the chilled balls in it. Transfer the pralines to a board and refrigerate to set, about 15 minutes.

After the indicated time, dust the pralines with cocoa.

Store in a sealed container in the refrigerator for up to 3 days.