In a microwave-safe bowl, combine sweetened condensed milk, salted caramel sauce, and white chocolate chips. Heat on medium power in 30-second intervals, stirring until smooth (1.5 to 2 minutes total).

Stir in a pinch of sea salt. Pour mixture into a lined baking dish and cool slightly before refrigerating.

Refrigerate for 3 to 4 hours until firm.

Scoop and roll into 1-inch balls.

Melt dark or milk chocolate in a microwave-safe bowl using the same 30-second interval method.

Dip each truffle in melted chocolate and allow excess to drip off.

Let truffles sit to set for about 10-15 minutes. Sprinkle sea salt on top before coating hardens.

Once set, serve or store in an airtight container in the fridge for up to two weeks.