We decided to try to make them at home. We buttered and sugared the ramekins, chopped and melted semi-sweet chocolate and butter, beat some egg yolks until the ribbon stage, whipped egg whites until they were "stiff but not dry," and gently folded everything together.
A little nervous, we tiptoed around and whispered while the souffles were baking. We didn't want them to fall. Christina sat in front of the oven, monitoring their every move.
Four of the eight ended up looking like lava overflows, but they still tasted yummy.
Since I'm not an experienced baker, I learned the following:
1) Souffles aren't as hard as I thought they were to make.
2) Souffles take a *lot* of eggs.
3) If you overfill the ramekins, they'll rise out instead of up.
4) A dash of Kahlua doesn't hurt. :)
For the souffle recipe, click on this Food Network link. Also, there are great souffle-making tips at this blog.