In a large mixing bowl, beat cream, butter, and extracts until fully combined. Add in powdered sugar and mix on medium speed until well blended.

Line a large baking sheet with parchment paper. Using about 1 Tablespoon of filling, shape into a ball, then flatten for traditional shape or pinch ends for football shape. Freeze for 2 hours or overnight.

Melt dark chocolate wafers according to package directions. Dip frozen peppermint centers into chocolate, tap off excess, and place on parchment paper.

Store at room temperature in a covered container.

If making footballs, melt white chocolate, pour into small Ziploc, cut the corner and pipe laces onto footballs. Set within minutes. Enjoy!