Another underwhelming blog....

To create the bon bons:

Line a baking sheet with plastic wrap. Freeze the baking sheet until it
is very cold. Dip a melon baller into a cup of hot water, then scoop
the ice cream to form a ball that is 1 inch/3 cm in diameter.

Immediately place the ice cream ball on the frozen baking sheet. Repeat
with the remaining ice cream, working as quickly as possible so that
the ice cream balls do not begin to melt and dipping the melon baller
in the hot water before each ball is formed, to make 40 balls total.
Reserve any remaining unused ice cream for another use.

Place the ice cream balls in the freezer for at least 1 hour or until they are set firmly.

Place a 12x12-inch/30x30-cm piece of Styrofoam on the work surface.
Working quickly, place a toothpick into each ice cream ball and loosen
the ice cream balls from the baking sheet. Stick the opposite end of
the toothpicks into the Styrofoam so that the ice cream balls stand
upright on the Styrofoam.

Return the ice cream balls to the freezer and freeze until set.

To coat the bon bons:

Meanwhile, place the dark chocolate in a small bowl and set the bowl
over a saucepan of simmering water. Stir the chocolate until it melts
and no lumps remain.

Set the melted chocolate aside until it is barely warm. Be sure the
melted chocolate is not hot when you use it or else it will melt off of
the ice cream rather than coat it.

Dip the ice cream balls into the melted chocolate to coat completely.
Gently shake the excess melted chocolate back into the bowl. Once the
melted chocolate stops dripping, stick the bon bons back onto the
Styrofoam. You may want to work in batches and freeze the ice cream
balls between the batches to ensure they do not melt.

Once all balls have been coated thoroughly in the melted chocolate and
stuck into place, put them back into the freezer for about 30 minutes
to set the chocolate.

While the bon bons are in the freezer, place the white chocolate in
another small bowl and set the bowl over the saucepan of barely
simmering water. Stir constantly until the white chocolate melts.

Pour the melted white chocolate onto a sheet of plastic wrap. Gather
the sides of the plastic wrap and hold the pouch of white chocolate
firmly. Twist the pouch. Pierce the bottom of the pouch with a sharp
toothpick or skewer.

Drizzle the white chocolate decoratively over the bon bons. Return the
bon bons to the freezer for a further 30 minutes. Reserve any remaining
white chocolate in the pouch for another use.

Once the white chocolate has set, remove the toothpicks and place the bon bons on a plate or platter and serve immediately.