Line a baking sheet with parchment paper.

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth.

Gently fold the melted white chocolate into the Cool Whip until fully combined.

Freeze the mixture for about 30 minutes until firm enough to scoop.

Using a small cookie scoop or spoon, form small balls and place them onto the prepared baking sheet.

Freeze the balls for at least 1 hour until completely solid.

Melt the semi-sweet chocolate chips in a microwave-safe bowl.

Dip each frozen Cool Whip ball into the melted chocolate and place back on the baking sheet.

Let the chocolate set at room temperature or chill briefly to speed up the process.

Store candies in an airtight container in the freezer or fridge.