Boston cream pie bites

Preheat oven to 180°C.

Grease 2 x 12 hole mini muffin tins.

Prepare the cookie mix as directed on the package; beating
together cake mix, butter and egg.

Roll dough into 2,5cm balls and place into mini muffin tin.

Press in the centre with a spoon to create a crater in the
middle, use a tablespoon.

Bake for 10 minutes, cookie cups may seem slightly under-cooked
in centre, just make sure they are not doughy.

Press down the centre again with the spoon, to ensure the cup
shape.

Allow to cool in the pan for 5 minutes, remove to a wire rack to
cool.

Whip cream in a mixing bowl until thick, add instant pudding and
icing sugar.

Continue to beat until fully combined and the mousse is the
consistency of the thick whipped cream.

Add vanilla mousse to a piping bag and
pipe onto the cooled cookie cups.

Drizzle with chocolate syrup.

Serve immediately or store in refrigerator for up to 3 days.