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

4 delicious sparkling wines for $25 or under
4 delicious sparkling wines for $25 or under

Tis the season to toast, and get a little toasted. The holiday season is here, a new year is upon us and there is no better way to celebrate than to pop open a bottle of bubbles.  To me, sparkling wines are the perfect drink to celebrate the season: they are dry, crisp, and bubbly! I love all things sparkling wines: champagne, cava, prosecco...
CHRISTMAS DINING: Local restaurants that are open on the holiday
CHRISTMAS DINING: Local restaurants that are open on the holiday

We were a tad tardy in putting this list together this year (we’re behind on our shopping, too), and we started receiving email inquiries about it. So now we KNOW that some folks are looking to enjoy their Christmas meal in a place where somebody ELSE cleans up.  You may want to call ahead to find out about reservations, special menus and...
Why you should add cauliflower rice to a frittata, even if you don't like it
Why you should add cauliflower rice to a frittata, even if you don't like it

Do I like cauliflower as much as the next guy? Well, no. It's one of the cruciferous vegetables whose cooked aroma sends me running for the exit. But the oh-so-trendy riced variety, stirred into this frittata mix, works for me.  Here's why: Used raw, it adds a bit of healthful yet stealthful heft to the eggs, and it takes a back seat to the better-smelling...
Pasteles, a Puerto Rican tradition, have a special savor now
Pasteles, a Puerto Rican tradition, have a special savor now

After Hurricane Maria tore through Puerto Rico on Sept. 20, it took two weeks for Harry Franqui-Rivera to reach his 76-year-old mother, Amelia Rivera de Franqui, by phone at her home on the island’s west coast. When he did, Franqui-Rivera, a history professor at Bloomfield College in New Jersey, found that her main concern was not the lack of...
Toblerone vs. Poundland: a food fight with peaks and troughs

Call it the candy bar war that peaked. When the makers of the distinctive Swiss confection Toblerone reconfigured their triangular treat last year to slim down its hallmark summits and widen the valleys between them, a potential rival — Britain’s Poundland discount chain — saw a niche in the market. What Poundland perhaps did not...
More Stories