In a microwave-safe bowl, combine 2 cups of white chocolate chips with 2 tablespoons of heavy cream. Heat in the microwave at 30-second intervals, stirring well until smooth, about 1 to 2 minutes.

Once smooth, stir in 2 tablespoons of blue curacao until fully incorporated, resulting in a lovely blue tint.

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

Line a baking sheet with parchment paper and pour 1/2 cup of sanding sugar into a shallow bowl.

Scoop heaping teaspoons of the ganache and roll them into balls; roll each ball in sanding sugar to coat.

Place the coated truffles on the baking sheet and refrigerate for an additional hour until set.