Forget the diet, restaurant creates deep-fried Nutella dessert


What will the culinary gods think of next?

A restaurant in Sydney has come up with one of the most decadent desserts that will be sure to add inches to the waistline of the person who eats it.

It's a new deep-fried dessert that weighs more than two pounds of Nutella goodness.

>> Read more trending stories  

The restaurant called Piccolo Me takes a ball of Nutella ice cream, coats it in breadcrumbs and then pours caramel sauce over it, The Daily Mail reported.

Ermahgerd!!!!!

Posted by Daily Mail on Tuesday, September 6, 2016

The restaurant's founder calls it the "Fried Maltella" dessert and said he wanted to push boundaries.

'We always had a smaller fried ice cream ball available but I always like to push my own personal boundaries and see how far I can take things," Roy El Hachem told the Daily Mail.

The cafe's manager says it can take three to four hours to made the dessert,  The Daily Mail reported.

And not surprisingly, many customers can't finish the sweet creation.

The "Fried Maltella" costs just over $7.50 when the cost is converted into American dollars.


Reader Comments ...


Next Up in Food & Dining

Ain’t got time to bake cookies? This creation lets you eat edible dough. 
Ain’t got time to bake cookies? This creation lets you eat edible dough. 

What beats your favorite Oreo cookie but still tastes like an Oreo cookie? How about safe and edible Oreo cookie dough.  The Cookie Dough Cafe, an Illinois-based shop that got its start through the popular TV show “Shark Tank,” has created a Cookies & Cream-flavored cookie dough loaded with chunks of Oreo cookies.  For now, those...
When it comes to grilling, ‘Fire good’ is my motto
When it comes to grilling, ‘Fire good’ is my motto

We live in a divided nation. And the split goes way deeper than politics. What I’m talking about strikes at the very core of summer cooks: gas vs. charcoal.  Fans of each type of grilling fuel defend their choices with the venom of politicians on Twitter at midnight.  Gas fans paint charcoal grillers as knuckle-dragging Neanderthals...
Cue the carrots! Strike up the squash!
Cue the carrots! Strike up the squash!

On a muggy day in July, in a Long Island backyard, a group of musicians had gathered for rehearsal. As their conductor gently raised both hands, they steadied their instruments, and played the first notes of a Bach chorale, “Nun freut euch, Gottes Kinder all.” The conductor stopped them. The snake gourd had not hit the D and the butternut...
Pound cake to help you cope
Pound cake to help you cope

Julia Turshen’s newest book, “Feed the Resistance,” was written as her awareness of political involvement grew after the 2016 election. The book is a collection of recipes designed to feed and nourish “folks who are too busy resisting to cook,” interspersed with essays about community involvement, activism and food-related...
What to eat for the eclipse
What to eat for the eclipse

Historically, our sun is the only thing guaranteed to be eaten during a solar eclipse. “A frequent theme is the gods are angry, man has displeased them, and they are taking the sun,” said Fred Espenak, an eclipse chaser who has traveled around the world for 27 eclipses. The ancient Chinese believed it was a dragon who snapped up the sun...
More Stories