a rasberry chocolate mousse filling for the first time BUT not sure if that is wise seeing that it will be covered in fondant the day before presentation. Will that mousse hold up? or should i just stick with a bc...

I know there are folks out there that will say this isn't a true "mousse" but it works fine and is shelf stable. I use Rich's bettercream as the base and add my ingredients to that to make whatever flavor I need. It works perfectly and I have not had one complaint in 5 years about it not being a REAL mousse.