FROZEN TRIPLE CHOCOLATE MOUSSE

12-ounces cream cheese, softened and divided into thirds
2-ounces dark chocolate, melted and cooled slightly
1 tub (8-ounces) frozen light whipped topping, thawed
2-ounces white baking chocolate (made with cocoa butter), melted and cooled slightly
2-ounces milk chocolate, melted and cooled slightly
3 tbsp toasted hazelnuts or almonds, chopped
chocolate syrup, if desired for garnish

Line 9-inch loaf pan with heavy-duty aluminum foil that extends over sides of the pan; set aside. In a medium bowl, beat one-third of the cream cheese for 30 seconds using an electric mixer set on medium speed. Beat in the dark chocolate, fold in a third of the whipped topping; spread evenly in the bottom of the prepared pan. Cover and freeze 30 minutes or just until firm.

While mixture is in the freezer, in another mixing bowl, beat another third of the remaining cream cheese with mixer on medium speed for 30 seconds. Beat in white chocolate and another third of the whipped topping. Spread mixture over the frozen dark chocolate. Cover and freeze another 30 minutes or just until firm.

While mixture is in freezer, repeat the above process again using the milk chocolate. Once spread in the pan, sprinkle with the toasted nuts. Cover and freeze at least 2 hours up to 24 hours.

To serve, lift the dessert out of the pan using the foil. If necessary, let stand at room temperature about 15 minutes before removing from pan. Cut diagonally into 10 wedges.

Drizzle chocolate syrup over top of wedges when serving, if desired.

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