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. (If you're using canned coconut cream, use the same method).

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. (If the chocolate rests in the fridge for more than 2 hours, it may need to sit on the counter for 30 minutes to soften before rolling).

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--the heat from your hands will help form them into balls.

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