In a microwave-safe bowl, combine white chocolate chips and heavy cream. Heat at 30-second intervals, stirring until smooth, about 1 to 2 minutes.

Stir in blue curaçao until well blended, creating a uniform ganache.

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

Line a baking sheet with parchment paper and pour sanding sugar into a shallow bowl.

Use a small cookie scoop to shape the ganache into balls, then roll each in sanding sugar.

Place the coated truffles on the baking sheet, refrigerate for an additional hour, then serve.

Store truffles in an airtight container in the refrigerator, letting them sit at room temperature for 5 minutes before serving.