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 Tbsp 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 or overnight.

Melt Ghirardelli chocolate wafers according to package directions. Dip frozen peppermint centers into the chocolate using a toothpick. Tap off excess and place on parchment paper. Repeat until all are coated. Set for minutes.

Store at room temperature in a covered container.

For footballs, melt white chocolate, pour into a small Ziploc bag, cut the corner, and pipe laces onto coated centers.