Prepare the Chocolate Mixture:

• Place the white chocolate and butter in a heatproof bowl. Set aside.

Heat the Cream:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to bubble. Remove from heat and whisk in the lemon extract.

Combine Ingredients:

• Pour the warm cream over the white chocolate mixture. Stir gently with a wooden spoon or use an immersion blender until smooth.

Chill the Mixture:

• Cover the surface of the ganache with plastic wrap, pressing it directly onto the surface to prevent a film from forming. Let cool at room temperature for 1 hour, then refrigerate for 6-8 hours, or until firm.

Shape the Truffles:

• Place powdered sugar or granulated sugar in a bowl. Use a melon baller or sturdy half-round measuring spoon to scoop small portions of the ganache. Roll into smooth balls with clean hands.

Coat and Store:

• Roll each truffle in the sugar until fully coated. Transfer to an airtight container and keep refrigerated until ready to serve.