Souffles really aren't difficult to make, but there are a few tricks that can produce a better soufflé.
I often add an extra white to the whipped whites when making souffles for four or six to get more rise. But that's too much rise for individual souffles for two (you'll end up with a mess on your baking sheet). If you want more loft use a 1 quart souffle dish instead of individual ramekins - remember, with the extra white most of what you're adding is air.
Eggs are easier to separate when cold, but the whites can incorporate more air if they're at room temperature. So separate the eggs an hour or two before starting and allow the whites to warm up, covered, on the counter.
Using an unlined copper egg bowl really does make a difference. The copper ions react with egg proteins to produce a sturdier froth that whips up higher and is more durable.
If you don't have a copper egg bowl, add 1/4 teaspoon of cream of tartar for every two eggs to accomplish the same thing.
Be careful not to overmix the whites and sauce or you'll destroy the air bubbles that provide loft.
Starting the soufflé in a hot (425 degree) oven quickly cooks the outside crust, which gives the egg mixture something to climb against. Immediately reducing the temperature to 375 degrees when you start cooking prevents over-cooking.
Here's a photo tutorial on making souffles.