In a large mixing bowl, beat the 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. Freeze for about 2 hours.

Melt the chocolate wafers according to package directions. Dip the frozen peppermint discs into the chocolate using a toothpick. Tap to remove excess and place back on parchment paper. Set within minutes.

Store at room temperature in a covered container.

If making football-shaped candies, melt white chocolate, pour into a small Ziploc bag, cut the corner, and pipe laces onto the footballs. Sets within minutes.