Prep the chocolate. Place the chopped white chocolate in a heatproof bowl. The finer it’s chopped, the smoother your ganache will be.

Warm the cream and butter. In a small saucepan, heat the heavy cream and butter over low heat until the butter melts and the cream is steaming with small bubbles at the edges. Do not boil.

Flavor the cream. Remove from heat. Stir in the lemon zest, salt, and vanilla. Let it sit for 1 minute to infuse.

Make the ganache. Pour the hot cream mixture through a fine strainer over the white chocolate (to catch zest bits if you prefer a smoother texture). Let it sit for 1–2 minutes, then stir slowly from the center outward until glossy and fully melted.

Add lemon juice carefully. Start with 2 tbsp lemon juice, whisking gently. Taste a small dab. If you want more tang, add up to 1 more tablespoon. If the mixture looks slightly separated, keep whisking gently; it often comes back together.

Chill to set. Cover the bowl and refrigerate 1.5–2 hours, or until firm enough to scoop but still pliable.

Portion and roll. Line a baking sheet with parchment. Use a small cookie scoop or teaspoon to portion 1-inch mounds. Roll quickly between your palms to make smooth balls.

Coat your truffles. Roll each ball in your chosen coating. If dipping in melted white chocolate, chill the rolled centers 15 minutes first, then dip and set on parchment.

Final chill. Refrigerate 20–30 minutes to set the coatings. Serve cool for the best texture and flavor.