1. Melt the chocolate in the microwave or using a bain-marie (double boiler). Add nondairy whipped topping to the melted chocolate and whisk until a smooth, shiny cream forms. Add the liquor or wine. If the mixture hardens, reheat in the microwave. Allow the mixture to solidify slightly at room temperature.
2. Line a baking sheet with baking paper. Transfer the truffle mixture to a piping bag and pipe small stars on the baking paper.
3. Refrigerate for 30 minutes until firm, and roll into small, even ball.
4. Roll the truffle balls in cocoa and garnish each mousse cup with a few balls. Use the remaining mousse to pipe decorative stars on the mousse. Add chocolate discs if desired.