Sure! The original recipe is in DANDR, this is how I do it.
I sort of do it from memory now, so this is what I use... I make these about once a week and this is how I do it.
8oz unsweetened baking chocolate
1/2 stick butter
1 cup heavy cream
~1 cup sweetener (I use Sweetzfree)
Vanilla or other flavors to taste
Break the chocolate up into a microwave safe dish. Zap it on high for 1m 30sec. While it's microwaving chop up the butter into smaller pieces. When it's done mix in the butter, sweetener (30 drops Sweetzfree if you use that... makes it slightly bitter which is how I like it!), and any other ingredients. I typically use about 1Tbls vanilla, but I've also experimented with things like rum and kaluha if you want to use it. Just enough to flavor. Doesn't have to be totally smooth, the hot cream will help melt any chunks. Do not mix this mxture too much or it will start to get very solid as it cools.
Now take the heavy cream and bring it to a rolling boil. Immediately take it off the heat and dump it into the bowl of other stuff. Mix it all up and stick it in the fridge for 2 hours (possibly more or less depending on how cold your fridge is). You want it to be firm enough to scoop and mold, but not solid. Now, I have a cookie dough scoop which looks like a slightly larger mellon baller, but you can use whatever. Scoop them out onto a cookie tray with wax paper and stick back in the fridge until they firm up completely (another hour or two). Enjoy!
I typically get 20 or so truffles per batch. They are induction-legal, just watch how many you eat. They make a VERY nice treat
If you are out off induction some alternatives include the various alcholol flavors, adding nuts to the mixture (makes it very firm, so watch out), rolling the balls in powdered cocoa, etc; You can also go one step further and freeze them. Then you create a really thin chocolate sauce, pull out the frozen truffles, and dip them in for a "shell". Back in the fridge until solid.