Sticky Rice Sesame Seed-Chocolate Balls in a Lemongrass Soup and Almond-Sesame Seed Truffles

1. 1

   Scald the cream and pour over the chocolate.

2. 2

   Stir occasionally until incorporated.

3. 3

   If chocolate is not completely melted, heat gently over a hot water bath and stir until incorporated.

4. 4

   Let cool at room temperature overnight.

5. 5

   Transfer to a mixer attached with a paddle.

6. 6

   At medium speed whip the chocolate and sesame paste until softened well.

7. 7

   Using a little ice cream scoop, make small balls and refrigerate for 30 minutes.

8. 8

   When chilled roll in toasted sesame seeds.

9. 9

   (These are the truffles) Take half of the balls and wrap in the rice dough.

10. 10

    In a pot of boiling water, poach balls for 3 minutes.

11. 11

    Serve in bowl of broth.

12. 12

    For the Rice Dough: In a bowl, combine the starches and slowly pour in the water, mixing constantly with a wooden pin.

13. 13

    Add the oil and mix until well incorporated.

14. 14

    (You can use a mixer with a dough hook.)

15. 15

    Roll into a log (3/4-inch diameter) and cut into 1/2-inch pieces.

16. 16

    Roll out into small circles, 1/8-inch thick.

17. 17

    For the Lemon Grass Soup: In a saucepan, heat water, sugar and lemon grass until a simmer.

18. 18

    Reduce by 50 percent.

19. 19

    Let steep for 30 minutes.

20. 20

    Strain the liquid and bring to a boil.

21. 21

    Whisk into the boiling soup to thicken slightly.

22. 22

    PLATING In small soup plates, place 3 rice balls in some hot broth.

23. 23

    For the truffles, serve on a plate garnished with cocoa powder.

* Per serving · 4 servings · Values may vary.