In a small pot, bring the heavy whipping cream to just a boil. Remove from heat and pour over the chopped dark chocolate (which should be in a microwave safe bowl). Let stand for 3 minutes then whisk together red wine and chocolate mixture. Mixture should be thick and smooth.
Cover with saran wrap, pressing the saran wrap onto the top of the chocolate mixture. Let chill in refrigerator overnight.
When ready to assemble, remove saran wrap from bowl and using a melon baller, scoop chocolate out and form into a ball with your hands then roll around in sprinkles. Place onto a baking sheet lined with wax paper.
Continue until all chocolate has been used up. Refrigerate baking sheet of truffles for 30 minutes before serving.
Store in the fridge if not eating but they will be fine room temperature. I prefer them straight out of the fridge though!