Champagne Jello Shots

1 package grape jello
1 cupboiling water
1 cupchilled Champagne

Add the Jello and boiling water and stir until powder is dissolved. Allow to cool to room temperature. Slowly add the champagne and stir in. Pour into an ice cube tray and refridgerate until set. To serve, dip trays in hot water for 5 seconds then run a knife around the outside of the shot. Place in a large bowl and serve with tongs.