In a microwave-safe bowl, melt one package of chips; stir until smooth. Add 3/4 cup milk and mix well. Stir in orange extract. Repeat twice, adding peppermint extract to one portion and almond extract to the other.
Cover and refrigerate 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; allow excess to drip off. Place on waxed paper; let stand until set.
Dip peppermint-flavored truffles in dark chocolate coating; allow excess to drip off. Sprinkle with peppermint candies.
Dip almond-flavored truffles in dark chocolate; allow excess to drip off. Sprinkle with almonds or coconut. Tint white coating with food coloring; drizzle over white truffles if desired.