12-13 bon bons
1 pint vanilla ice cream
2 four-ounce bars of dark chocolate with at least 56 % cocoa content*
¼ cup candied ginger, chopped finely
2 to 4 10-inch bamboo skewers
1. Line a 7- or 8-inch cake pan with waxed paper and chill in the freezer on a level surface. Fill a glass with some cold water. Microwave the ice cream for 10 seconds and, using a 2-ounce ice cream scoop or a melon baller, shape the ice cream into balls, dipping the scoop in the cold water between each ball. Arrange the ice cream on the chilled pan lined with wax paper and freeze until firm, about 35 minutes.
2. Smash one of the chocolate bars on a hard surface, breaking it into small pieces. Put it in a pan over boiling water to melt. Add half the chopped candied ginger and mix thoroughly.
3. Grasping a bamboo skewer in each hand, pick up a frozen ice cream ball and dip in the chocolate. Turn it with the skewer to coat the ball and arrange back on the waxed paper. Coat half of the balls and place them back in the freezer. Clean out the bowl and repeat the process with the other chocolate bar, remaining ginger, and ice cream balls. Freeze until firm, covered with plastic wrap.
*Ghiradelli, Valrona, and Callebaut are the best coating chocolates, which are easy to use and have less tendency to seize when reheated.