Final answer:
The fat element used in a raw mousse is often avocado or coconut cream, providing creaminess and health benefits while maintaining raw food principles.
Step-by-step explanation:
The fat component typically used in making a raw mousse is avocado or coconut cream. These natural fats provide the creamy texture that is characteristic of mousse without the need for cooking. Avocado is rich in monounsaturated fats, which are beneficial to health, and it integrates seamlessly into the mousse, imparting a smooth texture and a neutral taste which can be flavored with other ingredients like cocoa or vanilla. Coconut cream, on the other hand, adds a tropical flavor along with its lush creaminess. Both options are excellent for creating a rich and satisfying dessert experience that aligns with raw food principles.