Instructions

1. Chop the dark chocolate into small pieces and transfer to a large bowl.
2. In a small heavy saucepan, heat the heavy cream until it just starts to boil.
3. Pour the cream over the chopped chocolate. Add the red wine. Let sit for 3 minutes.
4. Whisk the cream, red wine and chocolate until it’s smooth. Freeze for 20 minutes or until firm (or refrigerate for 2 hours, up to overnight).
5. Roll the truffles into tablespoon-sized balls using a melon baller, a cookie scoop, a spoon or your hands. Transfer to a wax paper-lined baking sheet and freeze.
6. Now, choose your decorating adventure: if you’d like to go the easier/prettier route, freeze your ganache for 15 minutes. Then pour your sprinkling sugar or sprinkles into a shallow bowl, and roll the truffles into the decorations, pressing slightly so that the decorations stick. Refreeze for an additional 15 minutes, then serve. (Or refrigerate until ready to serve.)
7. If you’d like to go the (in my opinion) tastier but trickier route: Freeze the ganache balls for 1 hour. In a double-boiler (or make one yourself), melt the chocolate chips, stirring frequently, until the chocolate is thin enough to drizzle.
8. Line a second baking sheet with wax paper. Working quickly, roll the truffle balls in the melted chocolate using two spoons, then transfer to the baking sheet. Sprinkle the sanding sugar on top. You may have to reheat the chocolate if it starts to cool, and you definitely want to work quickly so that the ganache doesn’t melt in the warm chocolate. (It really helps to have two people working here.)
9. Once they are all coated in chocolate, freeze the truffles for at least one hour before serving. (Or refrigerate until serving.)