Begin by breaking the quality white chocolate into small pieces, then add it along with the unsalted butter into a heatproof bowl. Create a double boiler setup by placing this bowl over a pot of simmering water, stirring frequently until both ingredients are melted and combined. Remove from heat once smooth, about 5 minutes.

In a medium saucepan, pour the heavy cream and heat it over medium-high heat. Watch carefully as the cream begins to steam and bubble gently—remove it just before it fully boils, around 5-7 minutes.

Quickly whisk the lemon extract into the hot cream, then pour the mixture over the melted chocolate and butter blend. Use a spatula or whisk to stir gently in one direction, ensuring that the ingredients meld perfectly into a silky ganache.

Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a film from forming. Allow it to cool to room temperature for about 30 minutes, then transfer to the refrigerator and chill for at least 6 hours.

Once the ganache is chilled, scoop out portions using a melon baller or teaspoon. Roll each scoop between your hands to form small, smooth balls, about 1 inch in diameter. Coat each truffle with colorful sprinkles or powdered sugar.

Place the finished truffles onto a parchment-lined baking sheet, leaving space between them. You can serve them immediately or store in an airtight container in the refrigerator for up to 2 weeks.