- Place the chocolate in a bowl. Set aside.
- In a small saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 2 minutes. With a spatula, stir until smooth. Cover with plastic wrap directly on the surface of the ganache. Refrigerate for 6 hours or until set.
- With a 1-tbsp (15 ml) ice cream scoop, shape the ganache into balls. Place on a plate and set aside in the refrigerator.
- In a small food processor, finely grind the graham cracker crumbs. Place in a shallow dish. In another shallow dish, lightly beat the eggs.
- Coat the ganache balls in the graham cracker crumbs, shaking to remove any excess. Dip in the eggs and again in the graham cracker crumbs. Dip a second time in the eggs and again in the graham cracker crumbs, sifting out lumps, as needed. Place on a baking sheet lined with parchment paper and freeze for at least 2 hours.
- In a saucepan, heat 2 inches (5 cm) of oil to 375°F (190°C) (see note). Fry a few balls at a time for 2 to 3 minutes or until golden brown, stirring gently. Beware of splattering. With a slotted spoon, remove the balls and drain on paper towels. Keep warm in an oven preheated to 200°F (95°C).
- Serve with small scoops of vanilla ice cream.
Using a deep fryer is not recommended because ganache may leak into the oil during cooking, and then cannot be reused later.