Holiday Truffles

3 packages (12 ounces each) semisweet chocolate chips, divided
2-1/4 cups sweetened condensed milk, divided
1/2 teaspoon orange extract
1/2 teaspoon peppermint extract
1/2 teaspoon almond extract
1-1/2 pounds white candy coating, melted
3/4 pound dark chocolate candy coating, melted
1/3 cup crushed peppermint candies
1/2 cup ground almonds
1/3 cup flaked coconut
Paste food coloring, optional

In a microwave-safe bowl, melt one package of chips. Add 3/4 cup milk; mix well. Stir in orange extract. Repeat twice, adding peppermint extract to one portion and almond extract to the other.

Cover and chill for 45 minutes or until firm enough to shape into 1-in. balls. Place on three separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.

Dip orange-flavored truffles twice in white candy coating; place on waxed paper to harden. Dip peppermint-flavored truffles in dark chocolate coating; sprinkle with peppermint candies.

Dip almond-flavored truffles in dark chocolate, then sprinkle with almonds or coconut. If desired, tint white coating with food coloring; drizzle over white truffles. Makes about 7 dozen.