In a microwave-safe bowl, mix the white chocolate chips and heavy whipping cream. Heat in 30-second intervals at 50% power, stirring well after each until the mixture is smooth and glossy.

Once melted, add blue curaçao liqueur and vanilla extract to the mixture. Gently stir until fully combined, and the ganache achieves a pale blue color. Cover with plastic wrap and refrigerate for 2 hours, until set and scoopable.

Line a baking sheet with parchment paper and pour the blue sanding sugar into a shallow bowl. Make sure your chilled ganache is firm and ready to be shaped into truffles.

Use a teaspoon or small cookie scoop to scoop heaping amounts of ganache. Quickly roll each portion between your palms to form smooth balls.

Immediately roll each truffle in the blue sanding sugar, ensuring they are evenly coated and sparkly.

Place the coated truffles on the parchment-lined baking sheet. Refrigerate for 1 hour to let them fully set, maintaining their delightful shape.