Using a baking sheet or plate that will fit in the freezer, line with parchment paper and chill in freezer for 30 minutes. Scoop rounded tablespoons of ice cream onto prepared pan and freeze until firm, about 1 hour. If desired, re-roll into round balls and re-freeze until completely firm, about 30 minutes.
Place the chocolate in a heatproof bowl set over a pan of barely simmering water (see note). Melt, gently stirring, until smooth. Transfer melted chocolate to a mug.
Working quickly, dip ice cream balls into the chocolate, one at a time, and set back onto lined pan. Freeze until chocolate is set, about 15 minutes.
Notes
For the easiest handling, use a good quality, dense ice cream. Fluffy ice creams that are full of air will melt too quickly when dipped into the chocolate.
You may not need the full 16 ounces of chocolate to dip the balls. I call for that much to ensure that you'll have enough. Any unused melted chocolate can be reserved for another use.
Chocolate can also be melted in the microwave using 50 percent power, checking and stirring every 30 seconds until melted. If making ahead, store dipped balls between layers of parchment in an airtight container.
Make-Ahead and Storage
Store bon bons for up to 3 days in the freezer, nestled between sheets of parchment in an airtight container.