Heat heavy cream in a saucepan over medium heat. The minute it starts boiling, remove from heat and pour over the chocolate. Add wine. Let sit for 3 minutes, then whisk continuously until smooth. Press a piece of plastic wrap over top of the bowl and press down so it adheres to the chocolate. Refrigerate for at least two hours (I did so overnight – perfect!), then using a small melon baller or spoon, scoop chocolate out and roll them into balls, placing on a sheet of wax paper. Roll the truffles in cocoa or sprinkles, then refrigerate for about 30 minutes before serving. I definitely like these best cold, but they can sit out at room temperature for a few hours too. I do keep them refrigerated when not serving.