In a microwave-safe bowl, combine sweetened condensed milk, salted caramel sauce, and white chocolate chips. Heat together in 30-second intervals at medium power, stirring well after each interval until smooth and melted, about 1-2 minutes total.

Once the mixture is smooth, stir in a pinch of sea salt. Then, pour into a lined 8-inch square baking dish, spreading it evenly.

Chill the baking dish in the refrigerator for 3-4 hours or until the mixture is firm to the touch.

Once chilled, use your hands to scoop out small portions and roll them into balls about the size of walnuts.

In another microwave-safe bowl, melt dark or milk chocolate in 30-second intervals, stirring until completely melted and glossy, taking about 1-2 minutes.

Dip each truffle in the melted chocolate, coating completely, and lift them out with a fork, letting any excess chocolate drip back into the bowl. Place on a parchment-lined baking sheet.

Allow the chocolate-coated truffles to set at room temperature, or refrigerate for about 15-20 minutes. Optionally, sprinkle a pinch of flaky sea salt on top before the chocolate hardens.