Set up a double boiler by placing a medium heatproof bowl over a small pot of simmering water. Add cream and chocolate chips and stir until melted. (The mixture will be very thick!)
Turn off heat and stir in the moscato and salt. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
Roll balls in pink and white sanding sugar until fully coated.
Refrigerate until ready to serve. Serve with moscato!
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/moscato-truffles/