No, it's only as sweet as you want it - it's simply a chocolate ganache that's whipped, ie, dark
chocolate and heavy whipping cream.
Here's the Alice Medrich recipe in case you want to look at it:
WHIPPED CHOCOLATE GANACHE FILLING (or Frosting)
INGREDIENTS: *(See Chocolate Notes below)
8 ounces bittersweet or semisweet chocolate, chopped medium-fine
2 cups heavy cream
DIRECTIONS:
To make the ganache: Place the chopped chocolate in a medium bowl. Heat the cream in a large heavy saucepan over medium-high heat until it comes to a gentle boil. Immediately pour the hot cream over the chocolate and stir until the chocolate is mostly melted. Let stand for 15 to 20 minutes to be sure all of the chocolate particles are completely melted.
Stir ganache until perfectly smooth. Let cool. Cover the bowl and refrigerate the ganache for at least 6 hours (Medrich usually leaves it overnight); it must be very cold or it will curdle when it is whipped. (The ganache can be prepared up to 4 days ahead.)
When you are ready to use the ganache (and not before), whip it until it is stiff enough to hold a nice shape and seems spreadable, but don't overdo. Overwhipped ganache looks granular, so watch it carefully. Medrich usually stops the mixer early and finish the whipping by hand.
After whipping, the ganache will firm as it sits (and even more after it is chilled), so spread it immediately. If you accidentally overwhip, or if the ganache becomes too stiff to spread, warm your spatula by rinsing it under hot tap water and wiping it dry as necessary.
*Chocolate Notes:
For the ganache, you can use standard bittersweet or semisweet chocolate (without a percentage on the label) or any marked 50 percent to 60 percent.
For an increasingly bittersweet filling, use higher-percentage chocolates as follows:
To use chocolate marked 60 percent to 64 percent instead of standard bittersweet: Use 7 ounces chocolate.
To use chocolate marked 66 percent to 72 percent instead of standard bittersweet: Use 6 ounces chocolate, and add at least 4 teaspoons (or up to 3 Tbsp) sugar into the cream before heating it. Pour only half of the hot cream and sugar over the chocolate, and stir well to melt the chocolate before adding the remaining cream.
From Bittersweet" by Alice Medrich
posted at cbsnews.com
