Instructions: Stir in the chopped peaches.

4.In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the remaining 1/2 cup of cream until soft peaks begin to form.

Using a rubber spatula gently fold the whipped cream into the white-chocolate Mulberry mixture. Cover the surface of the mousse with plastic wrap and refrigerate for 15 minutes, or until it has thickened to the stage where it forms soft mounds. Do not let the mousse set completely.

Make the sauce:
1.In a medium saucepan, combine the frozen Mulberries and sugar. Cook over medium heat stirring constantly with a wooden spoon until the sugar is completely dissolved and the berries are soft. Do not let the mixture boil.

Strain the Mulberry mixture through a fine-meshed sieve into a bowl. Stir in the Chambord; cover and refrigerate until serving.

Assemble the eclairs:
1.Slice eclairs in half; remove any moist dough. Fill each eclair with about three tablespoons filling. Replace top of the eclair. Dust the eclairs with confectioners sugar, if desired. To serve, drizzle some of the Mulberry sauce on each dessert plate. Top with eclair. Garnish with peach slices and mint if desired.

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