1.   Whisk the mixture until it is smooth and creamy.

2.   Whisk the mixture continuously until it thickens and stands in peaks.

3.   Gradually whisk chocolate mixture into eggs.

4.   In a small saucepan, bring cream and Cognac to a boil and whisk cream mixture into chocolate until smooth.

5.   My mother cooked this white porridge with milk, energetically whisking the mixture until it thickened.

6.   Slowly whisk this mixture into the melted chocolate.

7.   Vigorously whisk the mixture until smooth, then use it in the recipe, subtracting the amount of water added to the chocolate from the other liquids called for.

8.   Whisk mixture until thickened but still slightly floppy.

9.   Whisk mixture until velvety.

10.   Whisk mixture into the soup with the saffron strands and the lemon juice.