1 cn (14 oz.) sweetened
-condensed milk
1 c  Unsweetened cocoa
1 tb Butter or margarine;
-(about)
3 1/2 oz (1/2 c) chocolate shot
-(sprinkles)

In a 2-to 3-quart pan over medium-low heat, stir milk, cocoa, and 1
tablespoon butter until mixture starts to bubble, then stir until mixture
holds together as a soft mass when pushed to side of pan, 3 to 5 minutes.
Remove from heat and let stand until cool enough to touch. With lightly
buttered hands, shape mixture into 1-inch balls and roll 4 or 5 at a time
in shot to coat. If desired, place each candy in a small paper or foil
bonbon cup. Serve at room temperature. If making taffies ahead, chill
airtight up to 1 week; freeze to store longer. Makes about 34. Per piece:
71 cal (28% from fat); 2.2 grams fat, 24 mg sodium and 6.3 mg cholesterol.