- ½ cup heavy cream
- 8 ounces 70% dark chocolate, finely chopped (about 1½ cups)
- 1 (4.2-ounce) pack ramen (the cheap stuff that when eaten raw tastes like crackers)
- 2 tablespoons roasted black sesame seeds
- Maldon sea salt or fleur de sel
1. Bring the cream to a boil in a small saucepan. Place chocolate in a medium bowl and pour cream over it. Let melt for 1 minute, then stir with a spatula in tight circles until smooth. (If there are still lumps, buzz the chocolate with a hand held mixer.) Transfer to a small baking dish, spreading the chocolate mixture out to help it cool faster. Cover with plastic wrap and refrigerate until firm, about 1 hour.
2. Place the ramen noodles in a plastic storage bag. Bang them with a heavy ladle or rolling pin until finely ground. (You should have about 1 cup.) Transfer the ramen to a shallow bowl. Mix in the roasted black sesame seeds.
3. Roll the chocolate by hand into large grape-size spheres and set on a parchment-lined baking sheet. (Warming the chocolate slightly in your hands will help it stick to the toppings.) Immediately sprinkle the rolled chocolate with a little sea salt, pressing down so the salt sticks to the truffle, then roll it in the ramen mixture.