In a small saucepan or a microwave safe bowl, combine white chocolate and milk. Place saucepan over medium heat or put the microwave safe bowl, uncovered, in the microwave oven on high. Stirring often, heat until milk and chocolate is melted. Cool to lukewarm. Stir in corn syrup.
Whip the cream and fold into the cooled mixture. Divide the mixture between cups or glasses, depending on the size of containers. Cover and refrigerate for about 4 hours until firm. Can be prepared 2-3 days before serving.
Garnish with slivered almonds or raspberries before serving.