Remove the stems from the strawberries and cut them into heart shapes.
Add the cream to bowl and heat it up a little over a bain-marie.
Add in the chopped white chocolate and mix it with the cream until it melts.
To make the mixture easier to handle, chill the mixture in the bowl over some cold water.
When the mixture thickens up, remove it from the bowl.
Split the mixture into 4 portions and place a portion on top of a sheet of cling film. Place a strawberry on top of the mixture, then wrap the mixture around the strawberry, and place it in the refrigerator to chill.
Add the shiratamako to a heat-resistant bowl and gradually pour in the water to dissolve it.
Add in the sugar and mix.
Lightly wrap the bowl and heat it up in the microwave for 1 minute.
Take the bowl out of the microwave, mix the mixture well with a spatula, then return it to the microwave for a further 1 minute.
Stir the mixture well again. Add half of this mochi dough to a tray filled with strawberry powder, and half into a tray filled with cocoa.
Dust your fingertips with the powder that you are currently using and once each piece of mochi dough is covered in powder, break each piece into half again. Then leave the powdered mochi dough to cool.
Take the white chocolate strawberries out of the refrigerator and wrap 2 of the strawberries with chocolate mochi dough and 2 with strawberry mochi dough to complete.
Story Behind this Recipe
I made some heart-shaped strawberry daifuku once and someone remarked that they looked like they'd be good for Valentine's Day. So I re-arranged the recipe to make them chocolate flavor!
When wrapping the strawberries in white chocolate, do so firmly, but be careful not to crush the strawberry.