My Italian professor told us all about the joys of cioccolata densa today--the very thick hot chocolate that's more a dessert to eat with a spoon than a thin powdered drink like you find in the US. According to her, it's cooked four times to really thicken it up; the bar in Italy that boasts the densest stuff serves it in a cup with a spoon sticking straight up out of it. You're also supposed to put a little cream (in our case, probably Silk creamer) on top to add to the joy. I'm googling around for such a recipe right now, and have found things that involve cornstarch and the like--almost like pudding--but nothing that sounds super-authentic with the cook-four-times part. Suggestions?