Step 1

Add white chocolate chips to a medium mixing bowl. Set aside.

Step 2

In a small saucepan melt the butter and add lemon zest. Stir in heavy cream and let it come up In temperature until just before it is boiling.

Step 3

Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.

Step 4

Cover and refrigerate the chocolate chip mixture until it is firm enough to handle, about 30 minutes.

Step 5

Scoop 1 - 1 ½ tablespoons of the chocolate chip mixture and form into balls, then roll the balls in the powdered sugar.

Step 6

Refrigerate the truffles for at least 1 hour before enjoying.