Take the raspberries out of the freezer at least 30 minutes before starting and let them thaw.
Carefully peel off the waffle base from all chocolate kisses and place the bases on a separate plate.
In a large mixing bowl, whip the whipped cream until stiff.
Throw the chocolate kisses without waffle base in portions of 3 - 4 each into the bowl with the whipped cream and stir with a hand mixer. Repeat this process until all the chocolate kisses have been stirred in.
Now put the thawed raspberries in a separate bowl and add sugar to taste.
Use a tablespoon to add a base of raspberries to each dessert glass. Then fill the glasses to the brim with chocolate cream. Apply the previously removed wafer bases decoratively to the cream.
Put the glasses in the fridge for about 30 minutes.
The dessert can also be prepared in advance, it will keep in the refrigerator for about 3 days.
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