Start by heating the double cream in a small saucepan over medium heat until it just begins to boil. Once boiling, pour the hot cream over the chopped dark chocolate in a large mixing bowl. Stir gently until the chocolate is completely melted and smooth, about 2-3 minutes.

Cover the ganache with plastic wrap and let it cool at room temperature for 15 minutes. Transfer to the refrigerator and chill for about 120 minutes or until firm.

Scoop out some of the chocolate mixture and make a small indentation in the center. Place a caper, sour sweet, or piece of olive inside, then roll the ganache into a ball.

With the remaining chocolate mixture, roll portions into balls without fillings and place them on a parchment-lined tray.

Roll each truffle in cocoa powder or colorful sprinkles until fully coated. Ensure each truffle is evenly covered.

Refrigerate the coated truffles for at least 30 minutes before serving to set the coating.