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 it for the traditional shape. If making footballs, shape into a ball and pinch the ends. Freeze for about 2 hours.

Melt dark chocolate wafers according to package directions. Dip frozen peppermint into the chocolate with a toothpick, tap off excess, and place on parchment paper. Repeat with remaining candies.

Store at room temperature in a covered container.

For footballs, melt white chocolate, pipe laces onto candies, and set.