In a double boiler, bring the cream to a simmer. Remove from heat and stir in chocolate, utter and emulsion until completely melted Pour the chocolate mixture into a shallow bowl. Cover, cool, and refrigerate until firm, at least two hours. Line a jelly roll pan with waxed paper or silicone liner. Quickly scrape a portion scoop across the surface of the truffle mixture to form a 1-inch ball. Repeat with the remaining truffle mixture. Roll or dip in chosen coating. Cover and refrigerate. Makes 30 truffles