Mirror Glaze Cake with Easy White Chocolate Mousse

Melt 1 pkg. chocolate as directed on label; cool completely.

Beat whipping cream, dry pudding mix and melted chocolate in large bowl with mixer on high speed until mixture forms stiff peaks.

Place cake on center of bottom of 9-inch springform pan. Spoon enough of the whipped cream mixture into pan to completely fill in space between cake and rim of pan. Spread remaining whipped cream mixture into even layer over top of cake.

Freeze 6 hours or until firm.

Sprinkle gelatine over 1/2 cup water in small bowl; set aside. Mix sugar, condensed milk and remaining water in saucepan until blended. Bring to boil, stirring constantly. Add gelatine; cook 1 to 2 min. or until gelatine is completely dissolved, stirring constantly.

Break remaining white chocolate into small pieces; place in medium bowl. Add gelatine mixture; let stand 5 min. Gently stir until chocolate is completely melted and mixture is well blended.

Pour 1/4 cup chocolate glaze into each of 2 small bowls; tint glaze in each bowl with different color food coloring. Cover with plastic wrap, pressing wrap directly onto surface of glaze to prevent skins from forming on tops. Let stand at room temperature 1-1/2 hours or until glaze is cooled to 93ºF to 96ºF when tested with instant-read or candy thermometer.

Meanwhile, tint remaining glaze with food coloring to desired shade; pour through fine-mesh strainer into separate bowl. Cover with plastic wrap, pressing wrap directly onto surface of glaze. Let stand at room temperature 1-1/2 hours or until ready to use.

Run knife around rim of pan to loosen dessert; remove rim. Smooth side of dessert, if necessary. Invert empty small bowl (8-inch diameter or less) onto rimmed baking sheet; top with dessert. Slowly pour large bowl of chocolate glaze over dessert, completely covering dessert with glaze. Use spoon to drizzle remaining glazes over dessert. Refrigerate 30 min. or until glazes are firm. Discard glaze drippings from baking sheet.