In a microwave-safe bowl, combine the sweetened condensed milk, salted caramel sauce, and white chocolate chips. Heat in the microwave at 50% power for 30 seconds, stirring until smooth.

Stir in a pinch of sea salt, line an 8x8-inch baking dish with parchment paper, and pour the mixture into the dish. Smooth the top and refrigerate for 3-4 hours until firm.

Remove from the refrigerator and scoop out small portions to roll into bite-sized balls, about 1 inch in diameter. Place on a parchment-lined baking sheet.

Melt the dark or milk chocolate in a microwave-safe bowl using the same method, heating in 30-second intervals until smooth.

Dip each truffle ball into the melted chocolate using a fork, ensuring they are fully coated. Place back on the baking sheet and repeat.

Allow the truffles to set at room temperature for 15-30 minutes, or refrigerate for 10 minutes. Optionally sprinkle with flaky sea salt before the chocolate fully hardens.