To the bowl of your food processor, add the cookies. Pulse the cookies to small crumbs. Pour onto a a plate and set aside.
Take 5 8-ounce glasses and dip the rim into warm water. Place each glass, rim side down in the cookie crumbs. Then take about a teaspoon of crumbs and press into the bottom of each glass. Set the glasses aside.
To the pitcher of your blender, add the dark chocolate, eggs, peppermint and vanilla extracts and salt. Pulse 10-12 times or until the chocolate has broken up significantly.
With the blender running, slowly pour the hot brewed espresso into the blender. Blend on high for 1-2 minutes or until completely smooth.
Pour the mixture evenly among the glasses and place them in the fridge to set for 3-4 hours.
Once set, remove the pots de creme from the fridge and garnish with whipped cream, a sprinkling of cookie crumbs and a thin mint cookie.