If you think “brioche” is one of those intimidating French staples that you’ll never be able to make at home… think again!

This double-chocolate mashed potato brioche recipe from the Wickaninnish Cookbook is a quick and nifty version that is deliciously creamy, chocolatey and gluten-free. And it’s just one of the many exquisite recipes you’ll find in this book …

The Inn and the Book

The Wickaninnish Cookbook celebrates the sensational cuisine from The Pointe Restaurant’s chefs, operating at the Wickaninnish Inn (nicknamed “The Wick”), an award winning Relais & Chateaux property in Tofino, British Columbia, Canada. To celebrate the release of their book last May, Appetite by Random House was so kind as to send me a copy, offering a magical glimpse into West Coast beauty and its food-heaven.

With beautiful Vancouver Island as a backdrop, the book boasts breathtaking photos of the ancient forests of Tofino, of the majestic Pacific Ocean and of dreamy beach-front dining experiences. I have never had a chance of visiting Tofino (yet!) but this book surely inspires me to do so.

But I think one of the reasons this book truly spoke to me, is how the food it depicts looks so reminiscent of Brittany-style cooking, with a big focus on ocean-to-table dining. I found a lot of recipes reminding me of dishes I like to enjoy at home: mussels and clams, seared scallops and buttered leeks, corn and clam chowder, etc. Funny how, on opposite sides of the globe, two different oceans can provide such similar inspiration to local chefs.

I really appreciate the attention to styling and plating for the photos in this book, which I like to think reflects the same level of care the Inn’s chefs have for their cooking. The chefs seem to have a delicate eye for making their products shine, in true respect for their local environment. Canadian cuisine is still an underdog on the world scene, but I sure hope that cookbooks like this one will bring more light on the local chefs, talents and great produce that makes Canadian cuisine so innovative.  

Lastly, I couldn’t help myself but look for some of the French-inspired recipes in the book, which includes a Nicoise-Style Salad, a Kale Tapenade and a Raspberry Sabayon – three recipes that I already know will come to life in my kitchen this Summer.

But for now, I would like to share with you the recipe of this exquisite Double-Chocolate Mashed-Potato Brioche…

The Recipe

Being a huge brioche fan, I was immediately drawn towards this Double-Chocolate Mashed-Potato Brioche recipe. I loved the idea that it is gluten-free (with mashed-potato and ground almond, instead of flour) and of course, it being “richly chocolatey”.

These small brioches are whipped up in less than 15 minutes (no resting time!) and baked in muffin tins. The recipe was definitely different and breezier from the traditional French-style brioches that I am used to making (which usually requires a lot of kneading and resting time).

The taste of the mashed-potato is really not noticeable; this quirky ingredient (for a brioche, that is) is used here to provide a gluten-free base and a delectable creamy texture.

Instead of breakfast, the chef suggests to serve the small brioches for dessert with a chocolate sauce and fresh berries. And since we’re in the midst of strawberry season here, strawberries it had to be! 

Overall, this recipe was a big hit, and I can’t wait to make more recipes from this exquisite book.

Book’s Recipe Introduction

Chef Butters’s richly chocolatey dessert keeps the gluten-free guests happy, while the rest won’t even notice the difference. He suggests serving this with warm chocolate sauce, raspberry compote, and raspberry sorbet, but you can also top it with fresh raspberries and whipped cream.

Double-Chocolate Mashed Potato Brioche

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

5 oz (150 g) bittersweet chocolate, chopped
1 Tbsp (4 g) instant coffee granules
3 Tbsp (45 mL) amaretto
½ cup (115 g) butter
4 eggs, room  temperature, separated
½ cup (100 g) sugar
1 cup (250 mL) mashed potatoes, preferably russet, drained and fairly dry
½ cup (50 g) finely ground almonds
Pinch of salt
½ cup (85 g) chocolate chips, preferably milk chocolate
Optional toppings: chocolate sauce, raspberry compote or coulis, fresh raspberries, whipped cream, raspberry sorbet

Instructions

Preheat the oven to 350°F (180°C). Grease eight small brioche moulds or six large muffin cups.

In a heatproof bowl set over a double boiler, melt the bittersweet chocolate, coffee, amaretto, and butter. Cool for a minute or two.

In a separate bowl, beat the egg yolks with the sugar until thick and creamy. Add the melted chocolate mixture to the yolk mixture and stir. Add the mashed potatoes and ground almonds and stir until thoroughly combined.

In an immaculately clean mixing bowl, beat the egg whites until stiff, then fold into the chocolate and potato mixture. Gently fold in the salt and chocolate chips.

Spoon into the brioche moulds or muffin cups and place in the oven. Bake for approximately 30 minutes or until a wooden skewer inserted in the centre comes out clean. Let cool for 15 minutes before removing from the moulds.

Serve alongside chocolate or raspberry sauce, fresh berries, and whipped cream or if you prefer, raspberry sorbet or chocolate ice cream.

Excerpted from The Wickaninnish Cookbook: Rustic Elegance on Nature’s Edge by The Wickaninnish Inn. Copyright © 2018 Wickaninnish Inn. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.