I used a recipe from food network because it gave very good step-by-step instructions. Instead of using bittersweet chocolate and doing an exact measurement, I used semi-sweet chips and lessened the amount of sugar by 3 tablespoons. I also halved the recipe, thinking it would fit 2 larger ramekins. I was wrong. The recipe would have fit 5 ramekins easily, even halved. I'm not exactly sure what happened. I also noticed that I couldn't fold the egg whites well enough. I felt like the inside still had a bit of white and chocolate swirl, even though it isn't very noticeable. Next time I'm going to try making a white chocolate souffle with raspberry sauce since I prefer that taste. This was a bit too light and cocoaey (?) for me.
Here is the recipe
And the resulting photos. When the souffles initially came out, they were much higher, and started sinking within a couple of minutes.