Finely chop the white chocolate and place it in a heat-safe bowl.

Gently warm the heavy cream, cream cheese, lemon component, and food coloring according to your tested method.

Strain the warm mixture over the chopped white chocolate.

Let it soften the chocolate, then stir until completely smooth.

Add vanilla and salt and mix well.

Let the mixture cool and firm until scoopable.

Scoop small portions and roll into balls.

Roll each truffle in powdered sugar.

Allow them to firm before serving.