Melt Chocolate: Combine the white chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave at medium power for 30 seconds intervals, stirring each time, until smooth and glossy.

Add Flavor: Stir in the blue Curacao until fully incorporated, ensuring the vibrant blue hue is uniform throughout.

Chill Ganache: Cover tightly with plastic wrap and refrigerate for about 2 hours until firm enough to scoop.

Prepare Coating: Line a baking sheet with parchment paper and pour out sanding sugar in a shallow bowl.

Shape Truffles: Scoop out small portions using a melon baller, roll them into smooth balls, and coat in sanding sugar.

Set Truffles: Place coated truffles on the prepared baking sheet and chill in the refrigerator for an additional hour.

Store: Transfer set truffles into an airtight container. They can be refrigerated for up to 2 weeks or frozen for up to 3 months.