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1
Heat the cream in a medium saucepot over low heat.
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2
Smack the mint between your hands to help release the oils; add the mint to the cream.
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3
Bring to a simmer, then remove from the heat, cover and let steep for 30 minutes.
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4
Heat the cream back to a simmer.
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5
Place the bittersweet and semisweet chocolate chips in a large bowl and strain the hot mint cream over the chocolate.
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6
Let sit for 2 minutes to let the chocolate melt.
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7
Add the salt and whisk until the chocolate is completely melted and blended into the cream.
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8
Pour into a baking dish.
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9
Cover and refrigerate until chilled and set, 2 hours.
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10
Using a small round scoop, melon baller or tablespoon measure, scoop out tablespoon-size balls of the chilled chocolate and place on a baking sheet.
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11
You'll need some rubber gloves for the next part.
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12
Roll each ball in your hands so that it is uniform and smooth, then place back on the baking sheet.
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13
Place the crushed cookies, chopped nuts and chopped semisweet chocolate in 3 separate dishes.
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14
Roll each chocolate ball in one of the coatings, making sure it is completely covered.
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15
Place on a baking sheet, cover and refrigerate for at least 30 minutes.
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16
Remove from the refrigerator about 20 minutes before serving.
