With a double boiler, melt the white chocolate with the butter, coconut oil if using, and half and half.

After it’s melted, add the lemon juice and zest.

Cover bowl with plastic wrap and place in fridge until firm enough to roll into balls, about 2 hours.

With a melon baller scoop or tablespoon, scoop the truffle mixture into one inch balls.

Roll balls into powdered sugar.

Store in the fridge or freezer. (Depends on if you prefer them soft or firmer and how long you'd like them to last!)