In a heatproof bowl, combine the finely chopped white chocolate and butter.

Heat the heavy cream over medium heat in a small saucepan until it just begins to simmer.

Pour the hot cream over the chocolate and let it sit for 2 minutes to soften.

Stir gently until the chocolate and butter are fully melted and smooth.

Add the limoncello, lemon zest, vanilla extract, and salt. Mix well until fully incorporated.

Cover the bowl with plastic wrap and refrigerate for about 2 hours, or until firm enough to scoop.

Using a small cookie scoop or teaspoon, portion out the chilled mixture and roll it into smooth balls.

Place them on a parchment-lined tray and freeze for 30 minutes to firm up.

Melt the 12 oz of white chocolate in a heatproof bowl over a double boiler or in short bursts in the microwave, stirring until smooth.

Using a fork or dipping tool, coat each truffle in the melted chocolate, allowing the excess to drip off before placing them back onto the parchment-lined tray.

Let the coating set completely.

Melt the remaining 2 oz of white chocolate and drizzle it over the truffles in thin lines.

If desired, sprinkle with candied lemon zest or a light dusting of powdered sugar.

Allow the truffles to sit at room temperature until the drizzle is firm, or refrigerate for 10-15 minutes to speed up the process.