Heat chocolate chips in microwave 20 seconds and stir. Repeat until fully melted. Allow to cool 20 mins.
Line baking pan w parchment paper, set aside.
In large bowl gently fold cooled melted chocolate into cool whip until well blended.
Form balls, place on parchment paper baking sheet.
Freeze 60 mins.
Mix Ghirardelli choc and canna coconut oil then melt (See directions at top).
Dip balls into melted chocolate.
Place on parchment paper and freeze.
Serve cold, Get Baked!