In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Don't let it boil!

Remove the saucepan from the heat, then add the chopped white chocolate. Allow it to sit for a few moments to soften, then stir until smooth and completely melted.

Incorporate the lemon juice, lemon zest, and vanilla extract into the melted chocolate mixture. Stir until all ingredients are well combined.

Gradually add the powdered sugar, mixing continuously until the mixture is smooth and glossy.

Transfer the mixture to a bowl, cover it with plastic wrap, and place it in the refrigerator for about 2 hours or until it is set enough to shape.

Once the mixture is firm, use your hands (lightly dusted with powdered sugar if desired) to scoop and roll the mixture into 1-inch balls.

Roll the formed truffles in cocoa powder or graham cracker crumbs until they’re completely coated.

Place the coated truffles in an airtight container and store them in the refrigerator until ready to serve.