Melt the butter, the chocolate and the erythritol on a low heat. Don’t let it cook, just stir constantly until melted. Once melted, remove from the heat and add in the eggs, stirring until it is shiny.
Take a mini cupcake baking sheet or 6 silicone cups, and grease the sides with some butter. If you are using the mini cupcake baking sheet cut 6 small rounds of parchment paper and place them on the bottom of the baking sheet, then cut our 6 strips of parchment paper, roll them up, and place them at the sides of the mini cup, make sure they are cut straight so they will fit perfectly to the bottom.
Pour the chocolate batter into the 6 mini cupcake baking sheets lined with parchment paper and let them stiff up in the fridge for at least 2 hours.
After 2 hours heat up the oven to 365F/185C.
Add to all 6 circles a piece of dark sugar-free chocolate square or a big chocolate drop. Stick it in the middle of the cups.
Bake for 18 to 20 minutes.
Let them cool for a couple of minutes. Remove the parchment paper, place it on a fancy plate, and sprinkle some cocoa powder over them.
