Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "442fbfb5a7024418bd4f17a15b388b72",
    "updated": "2025-05-10T11:43:34.167Z",
    "title": "Easter Chocolate Mousse",
    "subtitle": null,
    "description": "Chocolate mousse is often overlooked in the world of desserts, yet it truly deserves more appreciation. When I was younger, it was one of my favourite treats, whether as a snack or dessert. This homemade version, topped with seasonal chocolates, is simply irresistible. I chose milk chocolate to keep it lighter, but you can substitute with 150g dark chocolate for a richer, more intense flavour. This recipe is versatile throughout the year and can be decorated to suit any occasion, such as truffle chocolates for birthdays, sprinkles for children's parties, or fresh fruit for summer gatherings.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "milk chocolate",
          "double cream",
          "egg whites",
          "caster sugar",
          "cocoa powder",
          "easter chocolates, chopped"
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "double cream",
          "icing sugar",
          "easter chocolates, some chopped, some whole",
          "milk chocolate shavings"
        ]
      }
    ],
    "instructions": [
      "Melt the milk chocolate in a medium heatproof bowl until smooth, either using the microwave in short intervals or by placing the bowl over a pan of simmering water (bain-marie).",
      "Allow the chocolate to cool slightly, then add the double cream and whisk together until thickened.",
      "Using a clean bowl and whisk (to ensure the egg whites will whip properly), whisk the egg whites until stiff peaks form.",
      "Gradually add the caster sugar, one teaspoon at a time, while continuing to whisk until the mixture turns glossy and all the sugar is integrated.",
      "Add one heaped tablespoon of the egg white mixture to the chocolate mixture and whisk vigorously until fully combined.",
      "Gently fold in the remaining egg white mixture along with the cocoa powder until evenly incorporated.",
      "Finally, fold in the chopped Easter chocolates.",
      "Distribute the mixture evenly among 6 to 8 glasses and smooth the surface.",
      "Refrigerate for 2 to 3 hours to allow the mousse to set.",
      "Decoration:",
      "Whisk together the double cream and icing sugar in a medium bowl until smooth and slightly thickened.",
      "Transfer the cream to a piping bag fitted with your preferred nozzle, pipe it onto the set chocolate mousse, and garnish with the whole and chopped Easter chocolates along with milk chocolate shavings."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]