Ingredients:

  • 12 oz white chocolate chips
  • 1/2 cup heavy cream
  • 1 tbsp Blue Curacao liqueur
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup blue sanding sugar
  • 1 tsp edible silver glitter

Instructions:

  1. Gently heat the heavy cream until it just reaches a simmer, being careful not to let it boil over.
  2. Pour the hot cream over the white chocolate in a bowl and let it sit undisturbed for 5 minutes.
  3. Whisk slowly from the center outward until the mixture is a smooth, velvety, opaque ivory gloss.
  4. Stir in the Blue Curacao, vanilla, and salt until the color is a uniform, vibrant blue.
  5. Transfer the blue ganache to a shallow container and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
  6. Refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
  7. Using a cookie scoop, portion out small balls of the chilled mixture and quickly roll them between your palms to create smooth spheres.
  8. Immediately roll each truffle in a bowl of blue sanding sugar until fully coated, then optionally apply edible silver glitter.