Start by finely chopping your quality white chocolate. I always find that the smaller the pieces, the smoother the melt! Place the chocolate and unsalted butter into your large heatproof bowl. My grandmother used to say patience is the best ingredient in the kitchen, so just set this aside for a moment while we prep the cream.

Now for the magic! Whisk in the lemon extract, fresh lemon juice, and that beautiful lemon zest into the hot cream. It’ll smell just like a summer morning in a citrus grove. Give it a good stir until everything is fragrant and combined.

Press a piece of plastic wrap directly onto the surface so a skin doesn't form. Let it rest at room temperature for an hour, then tuck it into the fridge for at least 6 hours. I usually leave mine overnight; it makes the rolling process so much easier for my hands the next morning.

This is the part where Emma usually jumps in to help! Scoop the chilled mixture and roll it quickly between your palms to make a ball. Drop it straight into a bowl of powdered sugar or yellow sprinkles and roll until coated. Working fast is key here so the warmth of your hands doesn't melt our hard work!