2 cups ice cream
6 oz. bittersweet (or semisweet) chocolate, chopped
6 tbsp. unsalted butter, cut into pieces
1½ tbsp. light corn syrup
Line a flat dinner plate or baking sheet with parchment paper and place in the freezer. Once the plate is chilled, use a dough scoop or ice cream scoop to shape mounds of ice cream, making sure that the mounds are solid. Brush any dangling bits of ice cream away so the surface is completely smooth. Place each mound on the chilled plate or baking sheet. Freeze the shaped mounds thoroughly before proceeding.
When you are ready to dip the truffles, combine the chocolate, butter and corn syrup in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Working quickly, dip one ice cream mound at a time into the chocolate mixture, moving between two spoons until the coating is smooth and the excess has dripped off. Return to the parchment-lined chilled surface (replace the parchment if necessary), and return to the freezer. Freeze until ready to serve.