Finely chop up the entire 4oz bar of bakers chocolate and set aside.
Heat a medium, bottom heavy skillet to medium heat and add the heavy whipping cream. Bring to a light boil and then remove from heat. Allow to cool for 1 minute.
Add in the powdered erythritol, stevia and chopped up chocolate. Give it a light stir and then using an immersion blender, mix together the mixture until fully combined, uniform and you get a thick chocolate consistency.
Pour combined mixture into a loaf pan and place in fridge for 1 hour and 15 minutes.
Pour some cocoa powder out on to a plate for rolling the truffles.
Remove the mixture from the fridge and using a 1 inch cookie scooper, scoop out 12 truffles. After you scoop each truffle out drop into the cocoa powder and roll to cover the entire surface and then place onto a separate plate. Repeat until all truffles are complete.
Store in the fridge to re-harden prior to serving. Will keep for up to 5 days if stored in a sealed container. Enjoy!