Step 1: Melt the chocolate chips

Start by melting your milk chocolate chips in a microwave-safe bowl. Heat them in 30-second bursts, stirring well after each interval. This prevents the chocolate from scorching. Once the chocolate is smooth, let it cool to room temperature. (Pro tip: If you’re impatient like me, spread it out on a plate to speed up the cooling process!)

Step 2: Add the Cool Whip

When the chocolate is cool, gently fold in the Cool Whip. At first, it might look like the chocolate is seizing up, but keep stirring—it’ll come together into a smooth, fluffy mixture. This is your truffle filling, and trust me, it’s hard not to grab a spoonful right then and there.

Step 3: Chill the mixture

Pop the filling into the fridge for about 30 minutes. It should be thick enough to scoop but not rock hard. If it’s still too soft, give it another 10-15 minutes.

Step 4: Scoop and freeze

Using a cookie scoop or tablespoon, portion out small mounds of the mixture onto a parchment-lined baking sheet. Freeze them for an hour to firm up. Once they’re solid, roll them into smooth balls with your hands. Don’t skip this step—it’s what gives the truffles their signature shape.

Step 5: Melt the bark

Melt the chocolate and white chocolate bark in separate bowls, following the same 30-second microwave rule. If the chocolate seems too thick, stir in a teaspoon of coconut oil to thin it out.

Step 6: Dip and decorate

Using a fork, dip half of the truffles into the melted chocolate bark, letting the excess drip off before placing them back on the parchment. Repeat with the white chocolate bark for the remaining truffles. Drizzle white chocolate over the dark chocolate-coated truffles and vice versa for a decorative touch. Add sprinkles immediately before the coating hardens.

Step 7: Chill until set

Let the truffles set in the freezer for at least 30 minutes before serving. They’ll keep their shape better this way, and the flavors meld beautifully as they chill.