Combine corn syrup, butter and cream in a 1-quart saucepan. Bring to a boil over medium heat.  Remove from heat.  Add semi-sweet and unsweetened chocolate; stir until completely melted.

Pour into pie pan lined with plastic wrap.  Cover and refrigerate about 3 hours or until firm. 

Carefully scoop small balls of chocolate and then shape into 1-inch balls.  roll in the cocoa, powdered sugar or chopped nuts, as desired; OR dip into melted chocolate, drain and let cool on parchment paper.  Store in a tightly covered container in the refrigerator.