Line two cupcake tins with 20 paper cases. Melt the chocolate, butter and golden syrup together in a heatproof bowl set over a pan of simmering water until smooth and glossy. Or, do this in the microwave in short bursts.

Tip the biscuits and chocolate balls into a sealable food bag, seal and bash with a rolling pin until the mixture is broken into small pieces. Or, do this in a sturdy mixing bowl. Tip this into the melted chocolate mixture along with the vanilla and puffed rice, and mix with a rubber spatula until well combined.

Spoon a heaped tablespoon of the mixture into each paper case, then press an indent into the middle of each with the back of the spoon to make a nest shape. Leave to cool at room temperature until firm and set.

Roll out the fondant icing to soften it, then divide into a 10g piece and 40g piece. Add a few drops of green food colouring to the smaller piece and a few drops of orange to the larger one. Knead separately on sheets of baking parchment until the pieces are uniform in colour (wear gloves to prevent staining your hands). Roll the orange fondant into 20 small balls, then form into cone shapes to resemble carrots. Use a cutlery knife to make a few shallow indents down the length of the carrots for ridges. Roll the green fondant into 20 small balls, shape into cylinders, then snip the cylinders a few times at one end using kitchen scissors to make carrot tops. Stick the green tops to the fat end of the carrots, then arrange on a sheet of baking parchment and leave to set at room temperature for 30 mins-1 hr, or until firm.

Decorate each tiffin nest with an Easter chocolate or a mini chocolate egg, then add a fondant carrot to each. To serve, arrange the tiffin nests in a wreath shape on a board or serving plate. Will keep in an airtight container at room temperature for up to four days.