That depends on how much sugar you added.
Sugar won't dissolve in chocolate, and if you added as much sugar as cream, you're pretty much out of luck. My suggestion would be to melt it all down and use a hand mixer to dissolve the sugar. It will incorporate air into the mix as it cools and solidifies, but you can remelt it again and stir the air out and let it set.
In the future, dissolve the sugar in the cream first.