1. Place the chopped white chocolate in a heatproof bowl.

2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.

3. Pour the hot cream over the white chocolate. Let it sit for 2–3 minutes, then stir gently until smooth.

4. Mix in the lemon zest, lemon juice, vanilla extract, and a pinch of salt until fully incorporated.

5. Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to handle.

6. Using a small spoon or melon baller, scoop out small portions of the mixture and roll them between your hands to form smooth balls.

7. Optionally, roll the truffles in extra lemon zest or drizzle with melted white chocolate for an added touch.

8. Store the truffles in an airtight container in the refrigerator. Allow them to come to room temperature before serving.

1. Place the chopped white chocolate in a heatproof bowl.

2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.

3. Pour the hot cream over the white chocolate. Let it sit for 2–3 minutes, then stir gently until smooth.

4. Mix in the lemon zest, lemon juice, vanilla extract, and a pinch of salt until fully incorporated.

5. Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to handle.

6. Using a small spoon or melon baller, scoop out small portions of the mixture and roll them between your hands to form smooth balls.

7. Optionally, roll the truffles in extra lemon zest or drizzle with melted white chocolate for an added touch.

8. Store the truffles in an airtight container in the refrigerator. Allow them to come to room temperature before serving.