Gently unroll pie crust onto cutting board. Cut out circles using a 3 inch biscuit cutter or cookie cutter. (You should get between 12 and 15 circles, re-rolling the crust when necessary.)
Spray the bottom of a mini muffin tin with non-stick cooking spray.
Lay the circles on top of the muffin tin wells, working the dough down the side and pressing onto the bottom of the tin. Make sure to leave a space between each pie crust.
Prick the bottoms with a fork.
Bake for 4-5 minutes, until lightly browned.
Let cool for a few minutes then gently twist off and place on a cooling rack.
Chocolate Cream Filling
Whisk together pudding mix, cocoa powder, half and half, milk and vanilla extract in a medium sized bowl.
Transfer to a piping bag or large ziploc bag and refrigerate for at least 15 minutes.
Mint Whipped Cream Topping
Beat heavy cream until stiff peaks have formed.
Beat in powdered sugar until combined.
Stir in extract and food coloring until desired flavor and color have been achieved.
Transfer to a piping bag or large ziploc bag and refrigerate.
Assembly
Pipe chocolate cream filling into each pie shell.
Top with mint whipped cream.
Sprinkle on chocolate jimmies, cocoa powder, or chocolate curls. Drizzle with chocolate syrup if desired.