This is my always go to desert to impress people and it's so easy I want to hit myself every time I make it.
I'll dig up the recipe and post it. It's a really good one because you can make the souffle and hold it in teh fridge for 1/2 a day before you need to bake it. They also freeze very well and can go from freezer to oven and turn out perfect. I always use Valrhona chocolate, 61% for these. They are so rich and light at the same time. I also use their cocoa powder, it's sinful. You can find their chocolate here: http://www.valrhona-chocolate.com/ or in local stores like Sur La Table and other kitchen stores and better grocery stores.