Melt the Chocolate: In a microwave-safe bowl, combine 2 cups of white chocolate chips and 2 tablespoons of heavy cream. Heat in the microwave at 30-second intervals, stirring well after each interval until the mixture is completely smooth and melted, akin to a silky sauce.

Add Blue Curacao: Once your chocolate mixture is smooth, gently mix in 2 tablespoons of Blue Curacao, ensuring that it is fully incorporated for a beautiful, even color throughout.

Chill the Mixture: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for 2 hours. This step is crucial as it allows the mixture to firm up, making it easier to roll into truffles.

Prep for Rolling: While waiting for the mixture to chill, line a baking sheet with parchment paper and pour 1/2 cup of sanding sugar into a shallow bowl. This will prepare your workspace for shaping the truffles.

Form the Truffles: Using a teaspoon, scoop heaping spoonfuls of the chilled mixture and roll them gently between your palms to form balls. The size is up to you, but approximately 1-inch balls are ideal. Once formed, roll each ball in the sanding sugar, ensuring an even coating for a beautiful finish.

Set the Truffles: Place the coated truffles onto the prepared baking sheet, giving them a bit of space. Once all truffles are formed, return them to the refrigerator and chill for an additional 1 hour to set completely.

Store: If you don’t plan to serve the truffles immediately, keep them in the refrigerator until serving. Leftovers can be stored in an airtight container to maintain their freshness.