In a microwave-safe bowl, combine 2 cups of white chocolate chips with 2 tablespoons of heavy cream. Heat the mixture in the microwave at 30-second intervals on medium power, stirring after each interval, until smooth and creamy.

Once the chocolate mixture is smooth, stir in 2 tablespoons of Blue Curacao until fully incorporated.

Cover the bowl with plastic wrap and refrigerate for about 2 hours to firm up the mixture.

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

Using a spoon or small scoop, take heaping teaspoons of the chilled mixture and roll them into smooth balls. Roll each ball in the sanding sugar until fully coated.

Place the sugar-coated truffles on the parchment-lined baking sheet. Refrigerate again for 1 hour to allow them to set.

Keep the Blue Christmas Truffles refrigerated until ready to serve. Store any leftovers in an airtight container in the fridge.