Maybe easier to cover with chocolate by pouring It over them all at the same time while they are on the cooling rack placed on the baking sheet? The bottoms may not get covered well, but that can be cured. I would let them re-freeze, still on the cooling rack placed on the baking sheet, then line another baking sheet with parchment or wax paper, placing small circles of the left over and re-melted chocolate an inch or two from each other and then place the bonbons on top of these circles, then let them freeze again and peel them off.
Wow! Never again! Two Suggestions for the brave: only melt a little chocolate at a time as it cools and clumps too quickly for more than a few balls and in Step 3 "working quickly" means "become bionic" or hire The Flash. Not sure how the bonbons in the picture came out so nice. Good luck!