Make the Ganache

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
2. Melt the Chocolate: Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes. Stir until the chocolate is completely melted and smooth.
3. Add Butter, Zest, and Juice: Stir in the butter, lemon zest, lemon juice, vanilla extract (if using), and a pinch of salt. Mix until the ganache is smooth and all the ingredients are well incorporated.
4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for about 1-2 hours, or until the mixture is firm enough to scoop.

Form the Truffles

1. Scoop the Ganache: Use a small cookie scoop or spoon to portion the ganache into small balls (about 1 tablespoon each).
2. Roll into Balls: Roll the scooped ganache between your hands to form smooth balls. Place them on a baking sheet lined with parchment paper.
3. Chill Again: Refrigerate the truffles for about 30 minutes to firm up.

Coat the Truffles

1. Powdered Sugar Coating: Roll each truffle in powdered sugar for a classic look.
2. Optional Cookie Coating: Roll the truffles in finely crushed lemon-flavored cookies or graham cracker crumbs for added texture and flavor.
3. Optional Drizzle: Drizzle the truffles with melted white chocolate for an elegant touch.