Here’s the recipe you asked for. It’s from Martha Stewart Living Annual Recipes 2003.

3/4 cup sugar
1/2 cup water
3 1/2 TBS creme de menthe
1/4 tsp peppermint extract
1 tsp unflavored gelatin
2 1/2 cups heavy cream
2 cups fresh mint leaves
5 eggs yolks
1 whole egg
3 oz. semisweet chocolate, finely chopped
Chocolate-Wafer Crust*
35 chocolate wafers
3 TBS sugar
4 TBS butter, melted

Preheat oven to 350. Chop wafers into crumbs in processor – add sugar and butter until combined. Place six 2 3/4-by-2 inch ring molds (I used glass pyrex ramekins) on baking sheet. Pat 5-6 TBS of crust mixture into bottom and halfway up sides. Bake about 8 minutes. (If you can’t find the wafers, which I couldn’t, just buy an oreo pre-made crust, break it up into crumbs and press into bottom of ramekins, then bake for a few minutes until it sets.)
1. Combine sugar and water in saucepan over med-high heat; stir until sugar dissolves. Remove from heat and cool slightly. Stir in creme de menthe and extract. Sprinkle gelatin over; let soften about 5 min.
2. Heat 1 1/2 c. cream in another saucepan until almost boiling. Turn off heat, add mint leaves; cover and let steep 10 min.
3. Prepare an ice bath and set aside. Whisk egg yolks and egg in top of double boiler pot. Strain mint/cream mixture through a fine sieve into egg mixture; place over bottom part of double boiler pot that has simmering water in it. Add gelatin mixture and whisk constantly until mixture begins to thicken and is 160 degrees. Transfer pot to ice bath; stir occasionally until cool.
4. In med. bowl, whisk remaining cup of cream to soft peaks. Gently whisk in the mint mixture and fold in chocolate pieces. Fill each crust with about 3/4 cup mixture. Put ramekins in refrigerator until set, at least 2 hours. To unmold (which I don’t bother to do with ramekins), warm each ring with your hands and shake gently until tart slides out. Serve garnished with a sprig of mint and chocolate shavings.(These are also good frozen – try it both ways!)