In a large mixing bowl, beat cream, butter, and extracts until fully combined. Add powdered sugar and mix until well blended.

Line a large baking sheet with parchment paper. Shape about 1 tablespoon of filling into a ball, flatten for traditional shape or pinch ends for footballs. Freeze for 2 hours.

Melt dark chocolate wafers according to package. Dip frozen patties into chocolate, tap off excess, place back on parchment. Set in minutes.

Store at room temperature in a covered container.

For footballs, melt white chocolate, pipe onto chocolate-coated patties, and add laces. Let set.