Place the chopped white chocolate in a heatproof bowl and set aside.

In a small saucepan, heat the heavy cream and butter over medium-low heat until the butter melts and the mixture begins to simmer. Remove from heat immediately.

Pour the warm cream mixture over the chopped white chocolate. Let it sit for 1-2 minutes, then stir gently until smooth and fully melted.

Add the lemon zest, lemon juice, and a pinch of salt to the chocolate mixture. Mix until well combined.

Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the mixture is firm enough to scoop.

Using a small cookie scoop or spoon, scoop out portions of the mixture and roll them into balls with your hands. Work quickly to prevent melting.

Roll each truffle in powdered sugar to coat evenly. For extra presentation, garnish with a small pinch of lemon zest on top.

Store the truffles in an airtight container in the refrigerator until ready to serve.