Makes about 60 truffles
8 ounces cream
1 jalapeno chili, cut in half
114 g, 4 ounces white chocolate
340 g, 12 ounces dark chocolate (60%)
1T + 1t Red Boat fish sauce 40N
2t Red Boat smoked fish salt
2T lime juice
1 c cocoa powder
3T white sesame seeds
Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt chocolates until it reaches 120 degrees.
Place cream, chili and mint in a small pot and heat over medium high until cream just starts to simmer, then remove from heat. Let cream mixture cool until reaches 120 degrees; strain through a fine mesh sieve into chocolate and discard mint and chilies. Stir until combined.
Add fish sauce, smoked salt and lime juice and stir until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
In a small bowl, combine cocoa and sesame seeds. Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Roll each truffle in cocoa mixture.
Repeat process with remaining truffles. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.