1. Prepare the Filling

• Heat the heavy cream in a saucepan over medium heat until it’s warm (do not boil).

• Remove the pan from heat and pour the cream over the white chocolate chips in a bowl. Let it sit for 2 minutes.

Stir until smooth and melted.

2. Add Lemon Flavor

• Mix in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until well combined.

3. Chill the Mixture

• Cover the bowl and refrigerate for about 2 hours or until the mixture is firm enough to roll into balls.

4. Shape the Truffles

• Scoop small portions of the mixture and roll them into smooth balls using your hands. Place them on a lined baking sheet.

• Freeze the truffle balls for about 30 minutes to firm up.

5. Coat the Truffles

• Melt the additional white chocolate in a microwave-safe bowl or over a double boiler.

• Dip each truffle into the melted white chocolate using a fork, ensuring it’s fully coated. Place it back on the baking sheet.

6. Garnish and Serve

• Sprinkle granulated sugar and lemon zest on top for a beautiful finish.

• Let the truffles set in the fridge for about 10 minutes before serving.

Enjoy your creamy and tangy Lemon Truffles! These bites of citrus heaven are guaranteed to brighten any occasion.