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1
Scald the cream and pour over the chocolate.
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2
Stir occasionally until incorporated.
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3
If chocolate is not completely melted, heat gently over a hot water bath and stir until incorporated.
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4
Let cool at room temperature overnight.
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5
Transfer to a mixer attached with a paddle.
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6
At medium speed whip the chocolate and sesame paste until softened well.
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7
Using a little ice cream scoop, make small balls and refrigerate for 30 minutes.
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8
When chilled roll in toasted sesame seeds.
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9
(These are the truffles) Take half of the balls and wrap in the rice dough.
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10
In a pot of boiling water, poach balls for 3 minutes.
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11
Serve in bowl of broth.
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12
For the Rice Dough: In a bowl, combine the starches and slowly pour in the water, mixing constantly with a wooden pin.
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13
Add the oil and mix until well incorporated.
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14
(You can use a mixer with a dough hook.)
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15
Roll into a log (3/4-inch diameter) and cut into 1/2-inch pieces.
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16
Roll out into small circles, 1/8-inch thick.
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17
For the Lemon Grass Soup: In a saucepan, heat water, sugar and lemon grass until a simmer.
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18
Reduce by 50 percent.
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19
Let steep for 30 minutes.
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20
Strain the liquid and bring to a boil.
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21
Whisk into the boiling soup to thicken slightly.
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22
PLATING In small soup plates, place 3 rice balls in some hot broth.
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23
For the truffles, serve on a plate garnished with cocoa powder.
