Heat the heavy cream in a small pan on the stove until small bubbles form around the edge of the pan, but do not let it boil.

Place the chopped chocolate into a small bowl. Pour the hot cream over the top and let sit for 3 minutes without disturbing.

Slowly begin to whisk in the vanilla and espresso powder (if using). Finally, whisk in the wine.

Place the bowl in the fridge for at least 2 hours, or up to overnight.

When ready to roll, have the sprinkles or cocoa powder (or both) in small shallow bowls.

Using a cookie scoop or 1-teaspoon measure, scoop out balls of chocolate. Roll them in your hands into perfect balls.

Roll each ball in the cocoa powder or sprinkles (or both!) and place on a plate to set.