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 about 2 hours.

Melt dark chocolate wafers according to package directions. Dip frozen peppermint centers into the chocolate and set on parchment paper. Chill until set.

Store at room temperature in an airtight container.

If making footballs, melt white chocolate and pipe laces onto coated peppermint patties. Chill until set.