Scald heavy cream and pour over chopped bittersweet chocolate.

Stir until chocolate is melted and incorporated.

If needed, gently heat over a hot water bath, stirring until smooth.

Let the mixture cool at room temperature overnight.

Transfer the cooled chocolate mixture to a mixer fitted with a paddle attachment.

Whip at medium speed with sesame paste until well softened.

Use an ice cream scoop to form small balls and refrigerate for 30 minutes.

Roll the chilled chocolate balls in toasted white sesame seeds to make truffles.

For the rice dough, combine wheat starch and tapioca starch in a bowl.

Slowly pour in boiling water, mixing constantly with a wooden pin.

Add sesame seed oil and mix until well incorporated.

Roll the rice dough into a 3/4-inch diameter log and cut into 1/2-inch pieces.

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

Wrap half of the chocolate balls in the rice dough.

In a pot of boiling water, poach the rice-covered balls for 3 minutes.

For the lemongrass soup, heat water, sugar, and chopped lemongrass in a saucepan until simmering.

Reduce the liquid by 50 percent.

Let the soup steep for 30 minutes.

Strain the liquid and bring it to a boil.

Whisk starch (inferred) into the boiling soup to thicken slightly.

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

Serve the truffles on a separate plate garnished with cocoa powder.