Melt the Chocolate Base: In a small saucepan, heat the heavy cream and butter over low heat until the butter has melted and the mixture just begins to simmer. Remove from the heat and immediately stir in the chopped white chocolate.

Stir Until Smooth: Stir the mixture gently until the chocolate is completely melted and the ganache is silky smooth. If needed, return to low heat for a few seconds to melt any remaining pieces.

Add the Lemon Flavors: Mix in the lemon juice, zest, vanilla extract, and a pinch of salt. The lemon juice may thicken the mixture slightly, which is exactly what you want—it helps the ganache firm up beautifully later.

Chill the Mixture: Pour the ganache into a shallow bowl or container, cover with plastic wrap, and refrigerate for at least 3 hours (or overnight). It should be firm enough to scoop.

Roll the Truffles: Once the ganache is firm, use a melon baller or teaspoon to scoop out small portions and roll them into smooth balls with your hands. If the mixture is too soft, pop it back in the fridge for 15 minutes.

Coat the Truffles: Roll each truffle in finely shredded coconut, powdered sugar, or your coating of choice. For a snowy look, I love using coconut, especially around the holidays.

Chill Again: Place the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to set.