I need help.  I've been trying to figure out how to perfect my mousse cake for beautiful mini mousse cakes, like:

But everytime I do it and remove the cake from the silicone, I get bumps and tears in my frozen mousse.  People who do this say to freeze the mousse overnight, which I do, but it I still get imperfect mousse.  I want to pour mirror glaze over them like the photo above, but the imperfection seep through the glaze.  

What am I doing wrong?

My recipe:

1 1/4 tsp. of gelatin

1 1/2 TBspn of water

9 oz. of white chocolate

1 3/4 cup of heavy cream

1/2 cup of pwdr sugar