Begin by combining 1 cup of white chocolate chips and ½ cup of heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the mixture becomes smooth and glossy—this should take about 1-2 minutes.

Once the chocolate is melted and smooth, stir in ¼ cup of blue curacao until fully incorporated, ensuring that the mixture is well-blended.

Cover the bowl with plastic wrap and place it in the refrigerator for about 2 hours, or until it firms up to a workable consistency.

While the ganache is chilling, line a baking sheet with parchment paper and pour a good amount of sanding sugar into a shallow bowl.

Once the ganache is firm, use a small cookie scoop to scoop out portions of the mixture, roll each into smooth balls, and toss them in the sanding sugar.

After shaping, place the coated truffles on the prepared baking sheet and return the tray to the refrigerator for about 1 hour to set.

Once the truffles have set, transfer them to an airtight container for storage. Keep them refrigerated until you're ready to enjoy.