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Chocolate Mousse Help, please

I need to make a chocolate mousse for a wedding cake. I can't seem to make one that is stiff enough to hold up inside the cake without running or getting gooey. How do I get a stiff mousse that won't fall apart sitting out for several hours before and during the ceremony? ( I have all other parts of the cake down pat, just stuck here)
pleasee helppp meee

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