In a saucepan over medium heat, combine the heavy cream and chopped white chocolate. Stir until smooth and melted.

Remove from heat and whisk in the limoncello and softened butter until well combined.

Gradually add the powdered sugar, mixing until fully incorporated.

Allow the mixture to cool to room temperature, then refrigerate for about 1 hour until firm.

Once firm, scoop out small portions and roll into balls. Roll the truffles in powdered sugar or lemon zest for garnish.