In a microwave-safe bowl, combine sweetened condensed milk, salted caramel sauce, and white chocolate chips. Microwave in 30-second intervals, stirring until smooth, about 1–2 minutes.

Stir in a pinch of sea salt, transfer to a lined baking dish, and refrigerate for 3-4 hours until firm.

Scoop out small portions and roll into balls, about 1 inch in diameter, placing them on a parchment-lined baking sheet.

Melt dark or milk chocolate, stirring every 30 seconds until smooth.

Dip each truffle into the melted chocolate until fully coated, then return to parchment paper.

Let set at room temperature for 30 minutes or refrigerate for 10-15 minutes before serving.