Place 10 oz of the champagne and sugar in a sauce pan and then sprinkle gelatin on top. Let gelatin soften for about 2 minutes.
Place saucepan over low heat and stir until gelatin has completely dissolved, about 2-3 minutes. Remove from heat and add in remaining 5 oz of champagne and stir to combine.
Pour mixture into a loaf pan (I used a square tupperware container) and chill for at least an hour.
To release Jello, dip the pan into warm water and use a knife along the sides to gently release the Jello. Use a sharp knife to cut squares. Before serving, dip the tops in the sparkling sugar and serve with a festive toothpick.