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1
Combine condensed milk, cocoa powder, butter, and salt in heavy saucepan over medium heat.
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2
Stir constantly 8–10 minutes until mixture thickens, darkens, and pulls away from pan sides when scraped.
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3
Remove from heat; stir in rum or vanilla until fully incorporated; cool 5 minutes on bench.
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4
Dust work surface and hands with chocolate sprinkles; scoop mixture with two teaspoons into rough balls.
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5
Roll each ball in sprinkles until coated; place on parchment-lined tray.
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6
Chill 10 minutes before serving; store in airtight container at room temperature up to 1 week.
