A luxurious chocolate genoise with white chocolate mousse and finished with an extra special Grey Goose Vodka-infused ganache.

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Vodka-infused Bûche De Noël

A luxurious chocolate genoise with white chocolate mousse and finished with an extra special Grey Goose Vodka-infused ganache.
Prep Time1 hour
Cook Time15 minutes
Course: Dessert
Cuisine: French
Keyword: Chocolate Mousse, Genoise, Bûche De Noël, GREY GOOSE® Vodka Ganache, Christmas Log, Christmas dessert
Servings: 8 people
Author: Manon Lagrève


For the genoise

  • 4 large eggs
  • 120 g caster sugar
  • 90 g plain flour
  • 15 g corn flour
  • 15 g cacao powder
  • 3 tbsp warm water
  • 1 pinch salt

For the syrup

  • 100 ml water
  • 50 g caster sugar
  • 1 tsp vanilla extract

For the Grey Goose Vodka Ganache

  • 200 g dark chocolate
  • 200 g double cream
  • 50 g salted butter
  • 10 ml GREY GOOSE® Vodka

For the chocolate mousse

  • 150 g white chocolate
  • 250 ml double cream


Make the Genoise

  • Separate the egg yolks and whites in two bowls. Add the sugar and warm water to the egg yolks and whisk energetically for a couple of minutes.
  • Sift in the flour, corn flour, cacao and the salt and mix in with a spatula.
  • Add a pinch of salt to the egg whites and mix with an electric mixer for 5 to 7 minutes until hard peaks form.
  • Add half of the egg whites to the egg yolks mixture and whisk well. Add the rest gently, using a spatula to fold the egg whites in.
  • Lay some baking paper onto a shallow rectangular baking tray and spread the genoise evenly on top with a spatula.
  • Cook for 10 to 12 minutes at 180°C, until nice and softly brown.
  • Prepare a damp clean cloth and cover the warm genoise with it.
  • Flip the baking tray upside down onto a plate / board, remove the baking paper, and gently roll the genoise using the damp cloth. Put in the fridge until completely cooled.

Make the white chocolate mousse

  • Break the white chocolate in a medium sized bowl.
  • Bring the cream to a boil and spread on top of the white chocolate. Gently mix with a spatula until the white chocolate is fully melted.
  • Keep in the fridge until it is time to assemble the Bûche De Noël.

Make the GREY GOOSE® Vodka Ganache

  • Roughly shred the chocolate with a knife and pour into a large mixing bowl.
  • Bring the cream to boil and pour over the dark chocolate and let sit for 30 seconds.
  • Use a spatula to mix the cream and chocolate to create the ganache.
  • Add the 10ml of GREY GOOSE® and let the mixture sit at room temperature.

Make the syrup

  • In a pan, add the water, sugar and vanilla extract and bring to boil.
  • Cook for 5 minutes until it gets slightly thicker.

Finish the white chocolate mousse

  • Use an electric mixer to whisk the white chocolate ganache until light and soft.
  • Fill a piping bag with the mix.


  • Gently remove the cloth inside the genoise and unfold it.
  • Use a pastry brush to spread the syrup all around the genoise.
  • Pipe the white chocolate mousse on top of the genoise and roll it tightly and keep in the fridge for 15 minutes to set.
  • Finally, cover with the GREY GOOSE® Vodka Chocolate Ganache and use a spatula to create a wood-like effect. Decorate with Christmas decorations and sprinkle with icing sugar.

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