- 2 Tbs. heavy cream
- 2 Tbs. unsalted butter
- 1 tsp. Dutch-processed cocoa powder
- 1 14-oz. can sweetened condensed milk
- 1 cup chocolate sprinkles (preferably Guittard)
- 1-½ oz. semisweet or bittersweet chocolate (preferably 60% to 62% cacao), chopped
- 1 tsp. light corn syrup
Put the condensed milk, butter, cream, and corn syrup in a 3-quart heavy-duty saucepan and bring to a boil over medium heat, whisking constantly. Add the chocolate and cocoa powder and continue to whisk, making sure there are no pockets of cocoa powder. As soon as the mixture comes back to a boil...