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Put the condensed milk, butter, double cream, cocoa powder and dark chocolate into a high-sided saucepan. Warm gently over a medium heat, stirring continuously.
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Cook for about 20 minutes, until the mixture thickens and you can see the bottom of the pan as you stir.
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Continue cooking for another 3–5 minutes, stirring constantly, until the mixture pulls away cleanly from the sides of the pan.
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Pour onto a plate or baking tray and leave to cool completely.
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Roll the cooled mixture into walnut-sized balls, then roll each one in chocolate sprinkles to coat.
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Place in mini paper cases and serve.
