Double-Chocolate Mashed Potato Brioche
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 &…
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat the oven to 350°F (180°C). Grease eight small brioche moulds or six large muffin cups.
- 2
In a heatproof bowl set over a double boiler, melt the bittersweet chocolate, coffee, amaretto, and butter. Cool for a minute or two.
- 3
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.
- 4
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.
- 5
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.
- 6
Serve alongside chocolate or raspberry sauce, fresh berries, and whipped cream or if you prefer, raspberry sorbet or chocolate ice cream.