Line a plastic container or a shallow tray with paper towels.
Put white chocolate and fresh cream in a microwave-safe bowl. Microwave for about 1 1/2 minutes at 500 W to melt the chocolate.
Put the chocolate in the container and smooth out the surface. Cool it down in the fridge for about 1 hour.
Put shiratamako, sugar and water in another heat resistant bowl and mix well. Cover with plastic wrap and microwave for 2 minutes at 500w. Stir. Microwave for another 2 minutes.
Sprinkle parchment paper with katakuriko. Put the dough made from shiratamako on top. Sprinkle more katakuriko and cover with another sheet of parchment paper. Roll out with a rolling pin.
Cut into 8 pieces. Stretch the dough with your hands so that the centre is slightly thicker. Cool down the dough a bit, so that it won't melt the chocolate.
Take out the white chocolate from the fridge and divide it into 8 pieces. Shape into balls.
Wrap the white chocolate with the shiratama dough. Squeeze the edges of the dough together and shape into balls to make daifuku. Place one ball on top of another, and decorate like snowmen with a chocolate decorating pen.
Story Behind this Recipe
The reason I made this is because I love daifuku, and I love chocolate too.
If the dough is too hot, it will melt the white chocolate, but if it cools down too much, it won't stick well. Wrap the chocolate with the dough when it is lukewarm.