Chocolate mousse cooking tips!
French writing exercise

Conseils de préparation pour la mousse au chocolat !

André gives us some tips to make the perfect chocolate mousse.


Some vocabulary you may want to look up before or during this exercise:
"to follow", "advice", "to melt [something]", "to favour [something]", "the water bath [US: double boiler] technique", "to raise the temperature", "a piece of", "a sauce pan", "boiling water", "to heat up", "to avoid [doing]", "to replace [something]", "a teaspoon", "an egg yolk", "a mix", "Careful!", "otherwise", "to cook [something], (to get it cooked)".

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I’ll give you some sentences to translate into French

  • I’ll show you where you make mistakes
  • I’ll keep track of what you need to practise
  • Change my choices if you want
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How the test works

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If you want to get your chocolate mousse right, follow our advice! 1. Don't raise the temperature too much to melt your chocolate. Favour the water bath [US: double boiler] technique: you put a bowl with your pieces of chocolate on top of a saucepan of boiling water, and you let the steam heat up the chocolate. 2. In order to avoid putting too much sugar, simply replace it with a teaspoon of honey. 3. Add an egg yolk to the chocolate and cream mix. Careful! The mix mustn't be too hot, otherwise it's going to cook the yolk!

Thinking...