Prepare the Lemon Truffle Mixture:

Melt Chocolate: In a heatproof bowl, combine the chopped white chocolate and butter. Set aside.

Heat the Cream: In a small saucepan over medium heat, heat the heavy cream until it just begins to simmer (don’t let it boil). Remove from heat and pour the hot cream over the white chocolate and butter mixture.

Stir: Let the mixture sit for 1-2 minutes, then stir gently until the chocolate and butter are completely melted and smooth.

Add Lemon and Flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until well combined.

Chill: Cover the bowl with plastic wrap and refrigerate the mixture for about 1 hour, or until firm enough to scoop and roll into balls.

Shape the Truffles:

Form the Truffles: Once the mixture is firm, use a spoon or small cookie scoop to form small balls (about 1-inch in diameter). Roll them between your hands to shape them into smooth balls.

Coat with Powdered Sugar: Roll each truffle in powdered sugar until fully coated. You can garnish with extra lemon zest for a pop of color and flavor.

Serve:

Chill and Serve: Place the coated lemon truffles in the refrigerator to set for another 15-20 minutes before serving.