You either need to put in only a tiny amount (not enough to get smashed) or quite a bit (so it no longer a mouse) to keep the chocolate from seizing.
If it does seize, the only way to save it is to put in a significant amount more. I know that sounds paradoxical, but chocolate is very temperamental.
What may work better is to take a lot of cream and mix half and half with liquer to make a nice drink. Then take about ¼ or less of the mousse and stir it into the drink tobthickon it a bit.
Eat mousse and drink matching drink and avoid seizure altogether.
Or spendc some time on a cooking site and reading up on percentages and stuff to avoid seizing it.
I’d pick the first and simpler option :)