Combine chocolate, oil, coffee, and wine in a small saucepan and simmer until a smooth cream forms. Cool slightly.

In the bowl of an electric mixer, beat egg yolks with 1/2 cup of sugar for about five minutes. Lower the mixer speed and add the chocolate mixture.

In a separate bowl, beat egg whites with the remaining 1/4 cup of sugar until stiff. Fold the chocolate mixture into the beaten egg whites until well combined. For the milchig version: Beat the heavy cream and fold it gently into the mousse.

Fill the cups with chocolate mousse until almost full.

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.

Line a baking sheet with baking paper. Transfer the truffle mixture to a piping bag and pipe small stars on the baking paper.

Refrigerate for 30 minutes until firm, and roll into small, even ball.

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.