Finely chop white chocolate and place it in a heatproof bowl. Heat heavy cream in a saucepan until simmering. Pour cream over chocolate, let sit for 1 minute, then stir until smooth. Stir in blue curaçao.

Cover the ganache with plastic wrap and refrigerate for about 3 hours until firm enough to shape.

Use a cookie scoop or tablespoon to portion the chilled mixture. Roll into smooth balls, about one inch in diameter. Place on parchment-lined baking sheet.

If desired, roll truffles in coconut, cocoa powder, or nuts for added texture and flavor.

Let truffles sit at room temperature for 5 minutes before serving for a creamy melt-in-your-mouth experience.