Line a baking pan with waxed paper; place in freezer to
keep cold. Place pecans in a shallow bowl.

Working quickly, scoop ice cream with a melon baller to make 3/4-in.
balls; immediately roll in pecans. Place on prepared pan; freeze at
least 1 hour or until firm.

In a microwave, melt chocolate chips and butter; stir until smooth.
Stir in coffee; cool completely.

Working quickly and in batches, use a toothpick to dip ice cream
balls in chocolate mixture; allow excess to drip off. Place on a wax
paper-lined pan; remove toothpick.

Return to freezer; freeze until
set. For longer storage, transfer bon bons to a covered freezer
container and return to freezer.