Scoop ice cream: Line two large plates with parchment paper or waxed paper. Place plates in freezer for 15 minutes to chill. Use very small ice cream scoop to make about 16 balls, each with about two tablespoons ice cream, and place them on two chilled plates. Lightly cover plates with plastic wrap and chill until ice cream is very firm, at least one hour.
Dip ice cream in chocolate: Melt chocolate and oil and stir until smooth. Let cool completely. Remove one plate of ice cream from freezer and, working quickly, use two forks (one in each hand) to dip and roll one ice cream ball in chocolate to cover. Pick up ball by sliding it onto one fork and let excess chocolate drip back into bowl. Return bonbon to lined plate.
Garnish bonbons: If desired, immediately sprinkle bonbon with one teaspoon nuts or coconut. Working with one ball at a time, repeat dipping and garnishing ice cream balls remaining on plate. Return plate to freezer. Remove second plate of ice cream balls from freezer and repeat process with eight remaining balls. Freeze bonbons until firm, at least one hour or up to one day, before serving. This recipe makes about 16 bonbons and serves 4 to 6 people.
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