Take a double boiler and let the chocolate melt quietly. Preferably use small scoops of chocolate, because they melt more gradually. Importantly, the chocolate is not warmer than 36 degrees (body temperature). If you let the chocolate hotter than it loses its luster.
When the chocolate has melted, take the bowl from the bain-marie.
Shovel scoops of ice cream on a plate and put them 10 minutes on a saucer in the freezer. Remove the balls from the freezer and place on a cone and plug them into the chocolate, and then possibly in the nuts. Chocolate jell immediately.