Add the ingredients for the balls into a medium bowl.

Use a wooden utensil to mix until combined. The dough should be malleable; if not, add more water by the teaspoon until proper consistency is achieved.

Use a 1-tablespoon cookie scoop and roll balls between your palms. Place the balls on a parchment-lined plate. Transfer to the freezer to firm up.

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.

Warm the heavy cream in microwave for 30-50 seconds until just warm.

Pour the warm cream into the melted chocolate, stirring until glossy and combined.

Line a baking sheet with parchment paper and place a metal rack on top.

Remove the balls from the freezer. Dip each into the melted chocolate using a fork, coating completely.

Tap off excess chocolate, then slide the ball onto the rack. Decorate with sprinkles and salt. Repeat for all balls.

Return the sheet to the freezer for at least 30 minutes to set.

Insert a lollipop stick into each ball and serve immediately or store in freezer.