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Level up your celebrations with these bright, bubbly, and perfectly pop-able champagne jello shots! Slightly sweet and delightfully effervescent these little bites are perfect for a crowd. I like to make a pan on New Years Eve to make toasts even tastier!
All you need is three ingredients to make boozy and bouncy champagne jello shots that pack a punch and taste just like a glass of your favorite bubbles. How amazing is that?!
Ingredients for this recipe
- Champagne – Or another sparkling wine you enjoy.
- Gelatin – Plain packets or sheets.
- Sugar – To add a little sweetness to the shots.
Champagne vs Other Sparkling Wines
We don’t need to get stuck on the semantics of champagne versus sparkling wine vs prosecco for this recipe. That’s not the point!
The point is to make this jello shot recipe with a bubbly that you love. Whether that’s a classic French champagne or even a Gruet from New Mexico.
You could even make a batch of sparkling rosé jello shots if you prefer pink bubbles!
Sweetness levels of sparkling wines
I love a very dry champagne, or what is known as “brut." I know that’s not for everyone, though. And, I’ll admit, adding a little bit of sugar to this homemade jello shot recipe makes it even tastier and pleasing to more palettes!
If you’re using something like a sparkling Moscato or Asti Spumante (my grandma’s favorite!), you may want to dial back on the sugar to ⅓ or even ¼ cup so as not to make the shots too sweet.
Making champagne gelatin shots
This is just a brief overview, find detailed instructions in the recipe card below!
- Bloom the gelatin. This means softening it in a cool liquid so it will more easily dissolve.
- Make a champagne simple syrup. We do need a little sweetness in these shots.
- Dissolve the gelatin. By pouring the steaming syrup onto the bloomed gelatin.
- Add more champagne. This recipe perfectly uses a standard bottle of bubbly!
- Pour into prepared pan. And then chill!
- Cut and enjoy! And watch your friends delight in these treats!
Keeping Bubbles in Champagne Shots
As I explain in the video, I really wanted these shots to retain their bubbles. That’s half the fun of champagne, isn’t it?!
By going slowly and not rushing with any pouring or stirring you can almost guarantee you’ll have bubbles leftover once the jello shots have set. I swear you can even feel them dissolve on your tongue when you eat the champagne!
Cheers to that!
Watch the recipe video!
Three Ingredient Champagne Jello Shots
Equipment
- 9x9 Square Pan
- Small Saucepan
- Measuring Cups
Ingredients
- 3 cups champagne or sparkling wine (or one standard 750 milliliter bottle which is 25 ounces)
- ½ ounce unflavored gelatin (or 2 envelops of Knox unflavored gelatin)
- ½ cup granulated sugar (or less, to taste)
Instructions
- Lightly coat a 9x9 square baking pan with cooking spray and set aside.
- In a large measuring cup (such as a 4-cup measure), slowly add ½ cup of champagne and sprinkle the gelatin over the top (going slowly helps to retain the bubbles in the wine). Allow the gelatin to bloom for 5 minutes.
- While the gelatin blooms, add another ½ cup champagne and ½ cup granulated sugar to a small saucepan. Set over low heat and cook until sugar is just dissolved, about 5 minutes. Stir only occasionally, as you want to retain the bubbles of the wine.
- While the champagne syrup is quite warm but not too hot, pour over the bloomed gelatin. Stir slowly, until the gelatin is fully dissolved.
- Pour the remaining 2 cups (or the rest of the bottle of champagne) into the gelatin mixture, mixing until well combined.
- Slowly pour the champagne jello into the prepared pan (I like to rest a spoon on the edge and pour over so as to avoid losing bubbles).
- Chill in fridge until shots are set, at least 4 hours, preferably overnight.
- When ready to serve, coat a sharp knife in cooking spray and cut into squares. Enjoy!
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