In a saucepan, heat the heavy cream over medium heat until it starts to simmer.

Remove from heat and stir in key lime juice, zest, butter, chopped white chocolate, lime extract, and 1 pinch of salt until smooth.

Allow the mixture to cool at room temperature, then refrigerate for about 30 minutes until firm.

Once firm, scoop out small portions of the mixture and roll into balls.

Roll the truffles in graham cracker crumbs or desired toppings (dark chocolate, coconut, or food coloring).

Place the truffles on a baking sheet lined with parchment paper and refrigerate until ready to serve.