Line a large baking tray or sheet pan with baking parchment. This is vital to prevent the candies from sticking.

In a small, microwave-safe bowl, melt the 100g of dark chocolate chips. I do this in 20-second bursts, stirring in between each, until it's smooth. Set it aside to cool for about 10 minutes. It should be barely warm to the touch.

In a medium mixing bowl, gently combine the thawed Cool Whip, sifted icing sugar, and vanilla extract. Be careful not to overmix and deflate the whip.

Pour the cooled, melted chocolate into the Cool Whip mixture. Gently fold it in with a spatula until it's just combined. You can leave a few streaks for a marbled effect or mix until uniform.

Using two teaspoons or a small cookie scoop, drop rounded tablespoon-sized mounds of the mixture onto your prepared baking tray. Space them out a little. You should get around 24 mounds.

Place the tray in the freezer for at least 2 hours, or until the mounds are completely firm to the touch. This is the most important step for ensuring they don't melt when you dip them.

Once the centres are frozen solid, prepare the coating. Melt the 200g of chocolate and the 1 tbsp of coconut oil together in the microwave, using the same 20-second interval method. Stir until completely smooth and glossy.

Working quickly, take a few frozen mounds from the freezer at a time (leave the rest in). Using two forks, dip one mound at a time into the melted chocolate, turning to coat it completely. Lift it out, letting any excess chocolate drip off.

Place the chocolate-coated candy back onto the parchment-lined tray. If you're using sprinkles or sea salt, add them immediately before the chocolate sets. I find that the chocolate sets very fast on the frozen centres.

Repeat with the remaining frozen mounds. Once all are coated, return the tray to the freezer for another 30 minutes to allow the chocolate shell to set completely hard.