Making the Ganache:

Chop chocolate into small pieces. (If your chocolate came in small discs or wafers, you’re already ready to go!) Melt chocolate over a bain marie or double boiler.

In a separate saucepan, combine rosé, cream, and vanilla and bring to a simmer over medium heat. (Do not boil.)

Pour warm cream mixture over melted chocolate, and stir to combine.

Cover bowl with clingfilm/plastic wrap or foil, and place in the refrigerator until mixture is well-chilled, at least one hour or overnight.

Rolling the Truffles:

Line a tray with a sheet of parchment or a silicone baking mat and set aside. (This is where you’ll place the finished truffles).

Use a small cookie scoop or melon baller to portion the chocolate ganache mixture into scoops, then roll each into a ball.*

Roll each ball in cocoa powder, taking care to ensure that it is coated on all sides. Place on parchment-lined tray.

When all truffles have been rolled and coated in cocoa powder, roll each in a layer of pink sanding sugar or sparkling sugar.** If desired, finish with edible foil stars.

Place finished truffles into a fluted paper cup, and serve!

Store leftover truffles in an airtight container in the refrigerator for up to one week. Re-roll in additional cocoa or sanding sugar just prior to serving. Serve at room temperature.