In a large microwave-safe bowl, microwave chocolate chips in 30-second intervals, stirring in between. Continue until chips are melted and smooth.

Allow melted chocolate chips to sit until the temperature comes down to room temperature.

When chocolate chips are cooled, add Cool Whip and stir until completely incorporated.

Refrigerate mixture for about 30 minutes or until it is thick enough to scoop.

Place scoops of truffles on a baking sheet lined with parchment paper.

Freeze truffles for 1 hour.

Remove from freezer and roll truffles until they are round balls.

Place back in the freezer.

Place chocolate bark in a small glass and microwave in 30-second intervals, stirring often, until melted.  Depending on the thickness, you may want to add a bit of coconut oil to thin the chocolate out a bit.  

Repeat these same steps with the white chocolate bark.

Using a small fork, lower half of the truffles into the melted chocolate bark until they are completely covered.  Place coated truffle on the lined baking sheet.

Repeat these steps with the other half of the truffles in the white chocolate bark.

Use a spoon to drizzle the white chocolate onto the chocolate truffles.  Add sprinkles before bark hardens.

Drizzle the chocolate bark onto the white chocolate truffles, adding sprinkles before it hardens.

Store in the freezer until ready to serve.