1 Roughly chop the cooking chocolate and melt over a low heat with the butter and cream.
2 Beat the eggs and sugar over a bain-marie until thick and creamy and fold in the chocolate cream.
3 Crush the sponge fingers finely with a rolling pin and mix with 1/3 of the chocolate mixture. Line a short, wide loaf tin (or rectangular plastic box) with clingfilm. Turn the plain chocolate mixture into the tin and then add the chocolate mixture with crushed sponge fingers. Smooth the top and chill for 5 hours.
4 Turn out onto baking parchment and cut a pointed snout using a knife. Cover with clingfilm and shape and smooth the rounded back with your hands.
5 Roughly chop the couverture chocolate and cake covering and melt in a bain-marie. Coat the hedgehog with the melted mixture and push the slivered almonds in to form spines while the chocolate is still moist.
6 Leave the snout free and press two sugar pearls in for eyes. Place on a platter and chill until time to serve.