Melt half of the chocolate chips and food process or blend with the yogurt until smooth.
Evenly distribute the other half of the chocolate chips in the bottoms of a six-cavity baked donut pan sprayed with non-stick spray. Silicone works best for this, but metal will also work.
Evenly distribute chocolate yogurt over the chocolate chips.
Freeze overnight.
Remove donuts from the pan, drizzle with chocolate syrup, and top with sprinkles.
Eat immediately or store in the freezer in an airtight container, separating the donuts with parchment, until ready to eat.