Add dark chocolate to a bain marie or double boiler. Melt, stirring occasionally, until completely melted. Remove from heat.

Meanwhile, combine sparkling rosé, whipping cream, and vanilla extract in a small saucepan. Bring to a simmer over medium heat. (Do not boil.)

Whisk warm cream mixture into melted chocolate.

Cover bowl with clingfilm/plastic wrap and refrigerate, at least 2 hours, or until firm enough to scoop.

Line a quarter sheet tray with parchment or a silicone baking mat.

With a melon baller or small cookie scoop, scoop the chilled ganache. Use your hands to smooth and shape each portion into a ball.

Roll balls in cocoa powder. Arrange on prepared tray.

Cover with plastic wrap and refrigerate 30 minutes, or until ready to serve.

Just prior to serving, roll each truffle in a layer of pink sanding sugar or sparkling sugar. Dust with edible glitter or edible foil stars.

Serve immediately.

Store leftover truffles in an airtight container in the refrigerator for up to 1 week. Allow to sit at room temperature for 10-15 minutes prior to serving. Re-roll in additional cocoa powder or sanding sugar as needed.