Combine raspberry jello and unflavored gelatin in a bowl with boiling water, stirring until dissolved. Let cool for 15 minutes before mixing in heavy cream and red food coloring. Pour into drinking straws and refrigerate upright for at least 9 hours.

Preheat oven to 350°F (175°C). Cream butter and sugar until fluffy. Mix in crushed chocolate pecan cookies to form dough. Chill for 30 minutes, then shape into rounds and bake for 8-10 minutes.

Melt dark chocolate until smooth. In a bowl, beat heavy cream until stiff peaks form. In a double boiler, whisk egg yolks, espresso, and sugar for 5 minutes. Combine melted chocolate with egg mixture and fold in whipped cream.

Line the bottom of a springform pan with plastic wrap. Press chocolate pecan cookie crumbs evenly into the pan base. Pour chocolate mousse over cookie base and smooth the top.

Prepare chocolate whipped cream by beating heavy cream and cocoa powder. Dollop onto the mousse layer and swirl. Reserve some cookie crumbs for garnish.

Cover with plastic wrap and refrigerate for at least 4 hours. Before serving, remove from the pan, garnish with gummy worms, and enjoy!