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. Shape about 1 tablespoon of filling into a ball, flatten it, or pinch the ends for football shapes. Freeze for about 2 hours.

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

Store at room temperature in an airtight container.

If making footballs, melt white chocolate, pour into a small bag, cut the tip, and pipe laces onto the footballs. Chill until set.