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1
Remove the stems from the strawberries and cut them into heart shapes.
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2
Add the cream to bowl and heat it up a little over a bain-marie.
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3
Add in the chopped white chocolate and mix it with the cream until it melts.
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4
To make the mixture easier to handle, chill the mixture in the bowl over some cold water.
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5
When the mixture thickens up, remove it from the bowl.
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6
Split the mixture into 4 portions and place a portion on top of a sheet of cling film.
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7
Place a strawberry on top of the mixture, then wrap the mixture around the strawberry, and place it in the refrigerator to chill.
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8
Add the shiratamako to a heat-resistant bowl and gradually pour in the water to dissolve it.
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9
Add in the sugar and mix.
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10
Lightly wrap the bowl and heat it up in the microwave for 1 minute.
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11
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.
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12
Stir the mixture well again.
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13
Add half of this mochi dough to a tray filled with strawberry powder, and half into a tray filled with cocoa.
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14
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.
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15
Then leave the powdered mochi dough to cool.
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16
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.
