Grind the sponge cake into crumbs with a blender.

Add the condensed milk and mix with a spoon into a sticky, even consistency.

Shape the mixture into balls about the size of a walnut.

Melt the chocolate over a double boiler, take it off the heat, and add a teaspoon of cream - the chocolate will thicken to a ganache-like consistency, making it easier to apply. Don't remove the double boiler: if the chocolate thickens too much, warm it up again.

Insert a stick or skewer into each ball, dipping it in chocolate first, and put them in the fridge for 15-20 minutes until the base sets.

Dip the set cake pop in chocolate and spread it over the ball with a knife or spoon. If the chocolate is plain, without cream, let the excess drip off.

Stand the pop upside down on a plate with sprinkles poured on ahead of time, and coat the sides as well.

In this position, put the pops back in the fridge for another 30 minutes. If you like, glue decorations on top. Bon appetit!