Serious Eats: Recipes
Homemade Chocolate Sprinkles
You don't actually need a pastry bag to pipe these, but it sure makes things handy. This mixture is too thick to pipe from a plastic bag (the usual go-to pastry bag alternative) so make your own with a triangle of parchment paper instead. Here's a great video on how to do just that.
You can use Dutch or natural cocoa in this recipe, they both turn out nicely. The coffee powder is meant to add a little depth to the chocolate flavor, but omit it if you like.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.