Step 1

In small saucepan, stir 10 ounces Champagne and granulated sugar; sprinkle with gelatin and let stand 2 minutes. Heat Champagne mixture over low heat 2 minutes or until gelatin dissolves, stirring constantly; remove from heat and stir in 5 ounces Champagne. Pour Champagne mixture into a loaf pan; refrigerate at least 4 hours or overnight.

Step 2

To unmold, dip bottom of pan into warm water; carefully run knife along edges and flip over onto cutting board. Cut gelatin mixture into 1-inch squares and arrange on serving plate; sprinkle with sugar sprinkles. Makes about 45 squares.