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Chocolate mousse cooking tips!

"Conseils de préparation pour la mousse au chocolat !"
French A2 writing exercise

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

Pay attention to the hints!

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 saucepan", "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)".

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
Start the exercise
How the test works

Here's a preview of the text for the writing challenge, when you're ready click the start button above:

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!

I'll be right with you...