Melt white chocolate chips with the heavy cream using a double boiler or by microwaving in 30 second increments and stirring. Continue stirring until melted. (the mixture will be thick)

Turn off the heat and stir in Moscato and salt.

Refrigerate for about an hour, until the mixture is firm enough to roll into balls.

Roll balls in sanding sugar to coat.

Refrigerate until ready to serve.