Strawberry Chocolate Truffles

In a saucepan, mix the sweetened condensed milk, heavy cream, butter, and milk powder (if using) before turning on the heat.

Turn the heat to medium-low and cook the white brigadeiro mixture, stirring constantly, until it reaches the rolling consistency (very firm, pulling away from the pan in blocks).

Transfer the cooked brigadeiro to a plate, cover with plastic wrap, and let it cool completely at room temperature (do not refrigerate).

Wash the strawberries and gently twist off the green caps by hand, avoiding using a knife, which can cause the fruit to release water.

Lightly grease your hands with butter or margarine. Take portions of the cold brigadeiro, flatten it, wrap it around a whole strawberry, and close it, shaping it like a small cone (like a teardrop or *coxinha* shape), preserving the strawberry tip.

Arrange the assembled truffles in a baking dish lightly greased with butter to prevent sticking.

Insert wooden skewers (like small barbecue sticks) into the truffles, measuring so the stick goes about halfway into the sweet, ensuring the tip of the skewer is securely anchored in the brigadeiro so it doesn't spin when dipped.

Melt the compound coating chocolate in the microwave, heating in 30-second intervals, stirring after each pause, until it is completely liquid.

Dip each strawberry truffle into the melted chocolate, rotating it to coat completely, and lift out the excess, allowing it to drip off.

While the chocolate is still soft, prepare a pastry bag (or a plastic bag with a very tiny corner snipped off) with a little of the melted coating to create decorations.

Decorate each truffle with the lines of chocolate made using the pastry bag.

Wait about two minutes for the coating to set. Then, carefully twist and remove the skewers from the truffles, and use a small amount of the remaining chocolate to cover the hole left by the skewer.

Serve the finished strawberry truffles, cutting one open to show the filling.