Serves: 36 truffles
1. Heat the sweetened condensed milk, bittersweet and semisweet chocolates and the vanilla in a double boiler over medium-low heat until the chocolate is melted. Stir the mixture until you have a slight marshmallow texture.
2. Remove from the heat, cover and refrigerate until chilled, 2 hours.
3. Roll the chilled mixture in balls, then roll in the melted milk chocolate to coat. Sprinkle with the chipotle salt.