More Morcilla & Morcilla Mousse

Family is still away so real food is not being prepared around here. It seems I cook best for an audience. So, had more morcilla (black pudding sausages). Yesterday it was Morcilla de Burgos; today it's one each of rice and onion. Cook in just-about boiling water for 15min. When/if they float to the top pop the skins with little knife pricks to avoid them bursting. Slice and fry to crisp up.
Been thinking about the Saturday dinner and looking for a Morcilla Mousse recipe. Have not found one - not even with an assist from the helpful people at Chef2Chef .
Dessert will maybe be a simple Sables Pistachio with Chantilly (a recipe that I learned at LCB Paris).