Most of Chef Tracy DeWitt's desserts are insanely complex dishes with layers of flavor that she's cooked up for pastry competitions. We're talking desserts with more than 16 recipes per plate. Not something you'd want to try at home.

But we've found one. "Lava Rock Sugar is the coolest recipe experiment anyone could try," DeWitt says. "It probably gets the most 'ooh's and 'ahh's from my students."

It's just slightly more complicated than boiling water - think simple syrup at nearly 300˚F - but has an explosive climax and a cool finish. And with a base of a two-ingredient chocolate ganache, we're sold.

Click through to see a video of DeWitt demo-ing Lava Rock Sugar and recipes to make your own at home.

Lava Rock Sugar

What you need:
Small bowl
Tablespoon
4 oz powdered sugar
1 egg white
5-quart saucepan
Whisk
1 lb 5 oz granulated sugar
7 oz water
Food coloring (optional)
Ice bath (ice and cold water in a big bowl)
Metal bowl lined with aluminum foil and lightly oiled with vegetable spray.

What you do:

Chef DeWitt's note: The lava rock sugar is naturally off-white, if you want to color it, add food coloring to the simple syrup mixture before adding the royal icing.

Soft Chocolate Ganache

What you need: 3 oz chocolate (any kind), chips or chopped
9 oz heavy cream
Medium saucepan
Medium mixing bowl

What you'll do:

Serve soft chocolate ganache in martini glasses rimmed in chocolate shavings and garnish with small pieces of lava rock sugar. Enjoy!

(This is the third installment of our Chef Chat with Chef DeWitt. Check out parts one and two, and check back tomorrow for the American Culinary Federation's Pastry Chef of the Year competition results!)

• Chef and Tell