*1.*_Start with the filling cream:_ beat whipping cream and sugar until soft peaks form. Add cream cheese and mix well. Set aside.
2. Remove the cream layer inside the oreo cookies. Crush the cookies. Then add the oreo crumbs into the cream mixture from #1. Mix.
3. Prepare the "silicone mould" (here I used a 4cm diameter * 15-hole mould). Place the oreo filling cream in each hole.
4. Flatten the surface, using a spoon or anything else you like. Place in the freezer until it is frozen. I usually make it one day before I want to eat mochi.
5.Mochi time! Once the cream is frozen, start preparing the mochi mixture : In a microwave-safe glass bowl, combine flour, cocoa powder and sugar. Stir to combine. Add the water slowly and mix with an egg beater until smooth. Cover lightly the bowl with cling wrap.
6. Microwave the mixture for 1 minute. Then stir the dough with a spatula. put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for 30 seconds now (*not* 1 min!) and stir. And then once more for microwave it 30 seconds and then stir. The mixture should now be very thick and translucent.
7. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. Be careful, it is very hot so you should use a spatula. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
8. With your hands, take one of these pieces and flatten it into a circle. Then take a frozen oreo cream filling from the freezer and put it in the middle of the mochi disc. Pull out the cream fillings one at a time from the freezer as they will melt and soften quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.