Luscious truffles make a stunning encore to a special meal. Serve with flutes of champagne!
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.