Combine the sweetened condensed milk and white chocolate peppermint chips in a large bowl. Microwave for 1 minute. Stir the mixture together. If the chocolate hasn’t fully melted, microwave it for another 30 seconds.

Place the mixture in the fridge for 1-2 hours or until it has set.

Scoop the mixture into 1” balls. I recommend using a 1-tablespoon cookie scoop to ensure all truffles are the same size.

Note: Have a glass of warm water nearby and dip your cookie scoop into it before scooping each ball. It will make them easier to scoop and release the truffles easier.

Melt the dark chocolate and coconut oil in the microwave at 30-second intervals-- stirring between intervals—— until it is fully melted. It should take 1-2 minutes.

Dip the truffles one at a time into the melted dark chocolate. Allow any excess to drip off, and then place the truffles on a parchment-lined baking sheet to set.

Allow the truffles to set fully before enjoying. Store in an airtight container in the refrigerator for up to 3 days.