Chocolate Fondue - Triple Sec vs. Grand Marnier?
This Sunday, I've decided to make Ina Garten's Orange Chocolate Fondue recipe.
On the show, she used Grand Marnier, which is what she recommends in the recipe:
My question is this, I have a little bit of Triple Sec at home, I don't have Grand Marnier.
Do you think it will be THAT much better if I use Grand Marnier, or can I get away cheap with the Triple Sec.
I'll buy a small bottle of GM if need be, but I hate to buy it when I know it's not something I'd be using that often.
But, that being said, I don't want to "ruin" the recipe.