Step 1

Place the white chocolate chips in a medium mixing bowl and set aside.

Step 2

In a small saucepan, melt the butter with the lemon zest. Stir in the heavy cream and scald (bring just before boiling) the mixture. Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon extract and optional food coloring, then stir until the mixture is smooth.

Step 3

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

Step 4

Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls. Roll the balls in the powdered sugar.

Step 5

Refrigerate the truffles for at least 30 minutes before enjoying.