Heat the cream in a medium saucepot over low heat. Smack the mint between your hands to help release the oils; add the mint to the cream. Bring to a simmer, then remove from the heat, cover and let steep for 30 minutes.
Heat the cream back to a simmer. Place the bittersweet and semisweet chocolate chips in a large bowl and strain the hot mint cream over the chocolate. Let sit for 2 minutes to let the chocolate melt. Add the salt and whisk until the chocolate is completely melted and blended into the cream. Pour into a baking dish. Cover and refrigerate until chilled and set, 2 hours.
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. You'll need some rubber gloves for the next part. Roll each ball in your hands so that it is uniform and smooth, then place back on the baking sheet.
Place the crushed cookies, chopped nuts and chopped semisweet chocolate in 3 separate dishes. Roll each chocolate ball in one of the coatings, making sure it is completely covered. Place on a baking sheet, cover and refrigerate for at least 30 minutes. Remove from the refrigerator about 20 minutes before serving.
For coating the chocolate bites, feel free to substitute chopped white chocolate, cocoa powder, coconut flakes, chopped peanuts or crushed graham crackers.
Recipe courtesy of Daphne Brogdon