Happy Easter from Ruby Emporium

Happy Easter from Ruby Emporium

Easter is right around the corner, and so we collected these delicious recipes for you to try! Start off with a delicious low guilt Canderel chocolate truffle and move on to a delicious Easter egg cupcake nest!  


Canderel Chocolate Truffles


8 ounces semi sweet / dark chocolate (60% coco or more)

½ cup heavy cream

1 teaspoon vanilla

Optional base flavourings

Mint leaves

Cinnamon (1 stick) & cardamon (2 pods)

Amaretto (1 to 2 tablespoons)

Almond extract (1 teaspoon)

Truffle Coatings

Unsweetened cocoa powder

Finely chopped walnuts.

Finely chopped almonds.


In a saucepan, bring the heavy cream to a simmer, stirring and scraping down the sides.

If using liquid flavouring, stir into cream.

If using mint or other solid flavourings, remove the cream from the heat, add the flavour solids, and let steep for an hour. Strain and return cream to a simmer.

Place chocolate in a separate bowl. Pour hot cream over chocolate. Allow to stand for a few minutes and stir until smooth.

Cool to room temperature and refrigerate for 2 hours.

Prep baking sheet by lining with parchment.

Using a teaspoon scoop out balls of the chocolate mixture and roll in your hands quickly (The chocolate will melt from the heat of your hands).

Place on the baking sheet and refrigerate overnight.

Roll in cocoa powder or nuts and serve. Best served at room temperature.

Can be kept refrigerated for up to 4 days.

Tip: Shape the truffles in a egg shape and place in a decorated egg carton to create a cute center piece for your Easter celebrations. 



Easter Egg Cupcake Nest


  • 1 Betty Crocker Cake Mix
  • Eggs, Oil, and Water required as on the cake mix box.
  • Frosting (Chocolate frosting of pastel coloured frosting)
  • Speckled Eggs or any egg-shaped candies.


  • Preheat the oven to 180°C and place paper cups into the cupcake pan(s)
  • Mix the cake mix, oil, water and eggs in a large bowl on low speed until mixed, and then on medium speed for two minutes.
  • Spoon batter into the cupcake pans and bake for 17 to 22 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool in the pan for 10 minutes, and then on a cooling rack until completely cool.
  • Frost each cupcake to look like a small nest.
  • Place a few candy eggs in each cupcake nest.

Armed with these amazing recipes Easter 2023 will be a wonderful affair! 

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