Prepare the Chocolate Mixture:

• Add white chocolate to a heatproof bowl. Place butter on top. Set aside.

Heat the Cream:

• In a small saucepan, heat heavy cream over medium heat until it just begins to bubble.
• Remove from heat and whisk in 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 in one bowl and granulated sugar in another (or choose just one).
• 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 either powdered sugar or crystal sugar until fully coated.
• Transfer to an airtight container and keep refrigerated until ready to serve.