Hello,
I was wondering if a chocolate mousse, when in a cake as a filling needs refrigeration? I have a fondant covered cake and they want chocolate mousse filling. I have no access to pre-made-blah-blah sleeve fillings, and I'm very "homemade!" based (call me stubborn) and I normally use a blender mousse with chocolate and heated cream blended, chilled, then used to fill the cake. Would it be okay at room temp for a few days? (say 2 days)

Thanks! I need reassurance lol