For me personally, truffles are more of a technique than a recipe: Use whatever high-quality chocolate you prefer, make a 2:1 ganache flavored with any sort of liqueur you want. Chill your ganache until firm. Scoop and roll into little balls (around a toasted nut, if you want). Chill again. With gloved hands, apply a thin coat of tempered chocolate, and then roll them in cocoa powder, finely ground nuts, toasted coconut--whatever. Or, once the chocolate is set, dip them in more tempered chocolate. Simple and wonderful. Have fun with them!