Puree the raspberries and sweeten to taste. Let frozen raspberries thaw beforehand.
Beat the cream with the cornstarch until stiff. Set aside some of the cream.
Melt 50 g of chocolate in a double boiler and then carefully fold into the whipped cream. If the chocolate cream is too runny, whip up again briefly with a little starch.
Pour chocolate cream and raspberries in layers into 3 champagne glasses. The last layer should be a dollop of the cream that was set aside. Garnish the dessert generously with chocolate chips.