In a microwave-safe bowl, combine 2 cups of white chocolate chips and 2 tablespoons of heavy cream. Microwave in 30-second intervals, stirring in between until smooth and creamy.

Stir in 2 tablespoons of blue curaçao until fully incorporated.

Cover and refrigerate for about 2 hours until firm enough to scoop and roll.

Line a baking sheet with parchment paper and place ½ cup of sanding sugar in a shallow bowl.

Scoop heaping teaspoons of the chilled mixture and roll into balls. Roll each in sanding sugar until fully coated.

Place coated truffles on the baking sheet, ensuring they aren’t touching. Refrigerate for another hour until fully set.

Serve at room temperature and store leftovers in an airtight container in the refrigerator.